Smoked Clams Recipe

Aug 14, 2012 @ 5:17 PM
Posted by Richard Sandoval, Special Contributor

Nutrition

Cal/Serving: 354
Daily Value: 18%
Servings: 4

Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	17g	26%
Saturated	3g	15%
Trans	0g	0%
Carbs	15g	5%
Fiber	2g	8%
Sugars	4g	0%
Protein	31g	62%
Cholesterol	68mg	23%
Sodium	1219mg	51%
Calcium	100mg	10%
Magnesium	51mg	13%
Potassium	329mg	9%
Iron	4mg	21%
Zinc	1mg	8%
Vitamin A	1249IU	25%
Vitamin C	16mg	26%
Thiamin (B1)	0mg	4%
Riboflavin (B2)	0mg	6%
Niacin (B3)	1mg	6%
Vitamin B6	0mg	7%
Folic Acid (B9)	29µg	7%
Vitamin B12	23µg	379%
Vitamin D	0µg	0%
Vitamin E	4mg	20%
Vitamin K	16µg	20%
Fatty acids, total monounsaturated	9g	0%
Fatty acids, total polyunsaturated	4g	0%

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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.