Clams Montecito Recipe


Nutrition

Cal/Serving: 427
Daily Value: 21%
Servings: 2

Low-Carb, Low-Sodium
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat46g71%
Saturated29g145%
Trans2g0%
Carbs6g2%
Fiber1g5%
Sugars1g0%
Protein1g3%
Cholesterol121mg40%
Sodium8mg0%
Calcium36mg4%
Magnesium7mg2%
Potassium106mg3%
Iron0mg2%
Zinc0mg1%
Vitamin A1517IU30%
Vitamin C29mg48%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg2%
Niacin (B3)0mg1%
Vitamin B60mg8%
Folic Acid (B9)8µg2%
Vitamin B120µg2%
Vitamin D1µg0%
Vitamin E2mg8%
Vitamin K6µg7%
Fatty acids, total monounsaturated12g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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INGREDIENTS

  • 1 stick butter
  • 5 cloves chopped garlic
  • 1 large jalapeño (I always remove some of the seeds, but not all)
  • 1 Barrymore Pinot Grigio
  • 1 lemon
  • 1 bag clams—the smaller the better

DIRECTIONS

1. Melt butter and add garlic and jalapeño. Cook for 3-4 minutes on medium heat. Add the wine and cook down for about 5 minutes. Remove from the stove and squeeze lemon into butter mixture.

2. Turn on grill to medium-high and spread clams on a cookie sheet. Spread around until they open.

3. Warm up butter if need be. Toss onto clams and coat.

4. Serve with a warm baguette.

Recipe Details

Servings: 2

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