Our local Fred Meyer has a wonderful meat counter with a very knowledgeable butcher. As I was purchasing a pound of his lovely, fresh clams, I told him how I planned on cooking them.
Mr. Butcher was appalled when I described how my dad had always boiled them, and then served them with butter. He promptly told me how I should cook them, and scolded me for boiling them to death (so to speak).
Mr. Butcher said to saute a few shallots in olive oil, then add some garlic and butter. After a few minutes I was to add my clams, cover the pan and steam until they just opened. “DO NOT OVERCOOK!” he said. Needless to say, he was very passionate about his clams.
Fantastic! Of course, I had to twist it up and add a little white wine and squeeze of lemon (Mr. Butcher didn’t like the lemon idea).
Don’t forget a bit of crusty bread for the sauce. Happy cooking!
- 1 pound clams
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 large shallot, finely sliced
- 2 tablespoons butter
- 2 ounces white wine
- 1 tablespoon lemon juice
- 1. Rinse clams and discard any clams that are broken.
- 2. Preheat large, non-stick skillet over medium heat with olive oil. Add shallots and cook for 4 - 5 minutes until tender.
- 3. Add garlic, wine and butter. Saute until butter is melted.
- 4. Add clams and cook another 4 - 5 minutes until clams open.
- 5. Discard any clams that didn't open, and add fresh squeezed lemon.
Garlicky Good Clams
Serves 2 (or 4 small servings)
1 pound clams
2 tablespoons olive oil
1 clove garlic, minced
1 large shallot, finely sliced
2 tablespoons butter
2 ounces white wine
1 tablespoon lemon juice
1. Rinse clams and discard any clams that are broken.
2. Preheat large, non-stick skillet over medium heat with olive oil. Add shallots and cook for 4 – 5 minutes until tender.
3. Add garlic, wine and butter. Saute until butter is melted.
4. Add clams and cook another 4 – 5 minutes until clams open.
5. Discard any clams that didn’t open, and add fresh squeezed lemon.
What’s good for me in this dish?
Clams are very low in saturated fat. They are a good source of Magnesium and Manganese, and a very good source of Vitamin B12, Phosphorus, Potassium, Copper and Selenium.
Amount Per Serving 2 ea
Total Fat: 22.87g
Total Carbs: 5.82g
Dietary Fiber: 0.66g
Weight Watchers Points 7
If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.