Smoked Clams Recipe


Nutrition

Cal/Serving: 308
Daily Value: 15%
Servings: 4

Sugar-Conscious
Fat15g23%
Saturated3g14%
Trans0g0%
Carbs13g4%
Fiber2g8%
Sugars4g0%
Protein26g53%
Cholesterol51mg17%
Sodium1255mg52%
Calcium79mg8%
Magnesium40mg10%
Potassium306mg9%
Iron6mg31%
Zinc1mg6%
Vitamin A1079IU22%
Vitamin C16mg26%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg4%
Niacin (B3)1mg5%
Vitamin B60mg7%
Folic Acid (B9)26µg7%
Vitamin B1216µg273%
Vitamin D0µg0%
Vitamin E3mg16%
Vitamin K15µg18%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Smoked Clams
Pampano

The beauty of this recipe is its ease and versatility. You can do this outdoors on a smoker or easily modify a charcoal grill, or if the weather outside isn't cooperating, you can make these clams in the comfort of your kitchen.

INGREDIENTS

  • 1 cup hickory wood chips, soaked for 30 minutes
  • 40 Manila clams
  • 3 tablespoons soy oil
  • 1 shallot, minced
  • 2 medium-sized tomatoes, diced
  • 1/2 medium-sized onion, diced
  • 1/4 bunch cilantro, chopped
  • 1 shot tequila blanco or mezcal
  • 1 tablespoon unsalted butter
  • 1 cup clam juice
  • Juice of 1 lime
  • Salt, to taste

DIRECTIONS

To make the smoker, use a wide pot and a strainer. Add the wet hickory chips and place over medium heat. Set the strainer in the middle of the pot. Put the clams on the strainer and cover with a lid.

Meanwhile, heat the soy oil in a sauté pan over medium heat for 30 seconds. Add the shallot and cook for less than 1 minute, then add the tomatoes, onion, and cilantro. Sauté for 1 minute and carefully add the tequila. Add the butter and clam juice. When the butter has melted, add the lime juice and season with salt, to taste.

The clams should be ready by now. Transfer to 4 serving dishes and pour the sauce on top of each. Serve immediately.

Recipe Details

Servings: 4
Cuisine: Latin/Caribbean
Special Designations: Healthy

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