This past week I did a guest recipe on PaleoParents.com, and I wanted to share the recipe with you folks too. This is actually an update of an old recipe that I decided to re-shoot because I was unsatisfied with the recipe’s photos. It’s amazing to see how much my photography has changed over the past three years; sometimes it’s hard to see the forest for the trees. For comparison’s sake, I’ve included the old picture at the bottom of this post. Although I’m posting all Whole30 recipes all month, this recipe isn’t technically Whole30 because it uses white wine; but it’s a guest post, so it’s exempt, right??
Lately, I’ve been on a personal quest to turn more people on to seafood. Besides the fact that it’s both delicious and full of nutrients, it can often be dead-simple to prepare. Take this recipe, for example, which requires only 15 minutes from start to finish – 5 minutes to scrub the clams, 5 minutes to prep the melted butter, and 5 minutes to steam the clams. Cooking clams at home is also much more economical than ordering them at a restaurant; you can often find and steam clams yourself for a fraction of the cost you’d pay out in town.
Clams in particular are especially nutritious. Pound-for-pound, they have more iron than beef liver, and they’re high in Vitamin B12, Vitamin A, calcium, selenium and potassium. They are an excellent source of protein, and are especially healthful when considering that they have Omega-3 fatty acids and a much lower contamination profile than other ocean-based sources of Omega-3 (like salmon). Have I convinced you yet?
Unlike other seafood, farm-raised clams (and mussels) are preferred over wild-caught clams; they are raised on ropes suspended above the sea floor, which makes them less gritty than wild clams dredged from the ocean floor. Dredging can also damage the ocean’s ecosystem.
Steamed Littleneck Clams
50ct littleneck clams (no larger than 2″ across)
1 cup white wine
4 tbsp melted butter or ghee
4 cloves garlic, minced
lemon wedges to serve
1. Run the clams under cool water and scrub clean with a stiff brush, discarding any that are open and won’t close when tapped on a firm surface; rinse and set aside.
2. In a stockpot, add the wine and bring to a boil on med/high heat. Gently add the clams to the boiling wine, then cover and steam until fully opened, about 5 minutes.
3. While the clams are steaming, melt the butter or ghee in a microwave and add the minced garlic. Distribute into small bowls.
4. Serve immediately with lemon wedges and cute, tiny forks if you have them. Be sure to pour the steaming liquid into your serving bowl to help the clams stay nice and warm.
I’m happy to note that the platform that hosts my website (WordPress.com) updated their coding to allow for recipe entry, like you see above. I really like it.
And here’s the picture of the same recipe, taken 3 years ago. Big difference, eh?