Steamed Clams
Steamed clams come together in about 15 minutes in a bright, garlicky broth made with ghee and lemon. Developed as a Whole30 compatible dinner, this recipe is meant to be an easy way to impress guests. Swap in butter and white wine for a non-Whole30 version.
Servings: 4
Ingredients
- 2 pounds clams soaked and cleaned
- 4 garlic cloves minced
- 1 large shallot diced small
- 1 tablespoon olive oil
- 3 tablespoons ghee divided, or unsalted butter
- 1 cup vegetable broth
- 2 tablespoons white wine vinegar or dry white wine
- 1 teaspoon salt
- Pinch red pepper flakes
- 1 lemon
- ½ cup fresh parsley chopped
Instructions
- Add clams to a large bowl of ice water and let soak for 30 minutes, up to an hour, to release any excess sand and dirt.
- In a large skillet (with lid available), heat 1 tablespoon olive oil and 1 tablespoon ghee over medium heat. Once heated, add in garlic and shallot and cook for about 3 minutes. Add vegetable broth and white wine vinegar and bring to a boil. Simmer for 3 to 5 minutes.
- Add cleaned, drained clams and place lid on the pan. Steam for 5 to 6 minutes, until the shells all completely open.
- Turn off heat and season with salt, red pepper flakes and the juice of 1 lemon. Add in remaining 2 tablespoons of ghee and sprinkle with fresh, chopped parsley.
- Spoon clams and broth into a bowl or onto a plate of spiralized vegetables or spaghetti squash. Serve.
Notes
For a non-Whole30 version: Replace the ghee with unsalted butter and substitute the white wine vinegar with an equal amount of dry white wine, such as a Sauvignon Blanc or Pinot Grigio.