Ingredients with Measurements:
- 2 pounds fresh clams
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Strainer
Step-by-step instructions:
1. Rinse the clams under cold water and discard any that are open or cracked.
2. In a large pot or Dutch oven, heat the olive oil over medium heat.
3. Add the garlic and red pepper flakes and cook for 1-2 minutes until fragrant.
4. Add the clams to the pot and toss to coat in the oil and garlic mixture.
5. Pour in the lemon juice and season with salt and pepper.
6. Cover the pot and cook for 5-7 minutes until the clams have opened.
7. Use a strainer to remove the clams from the pot and place them in a serving dish.
8. Pour the remaining sauce over the clams and sprinkle with chopped parsley.
9. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 197
Fat: 11g
Carbohydrates: 6g
Protein: 18g
Sodium: 450mg
Substitutions for ingredients:
- Clams can be substituted with mussels or other shellfish.
- Lemon juice can be substituted with lime juice or white wine vinegar.
- Red pepper flakes can be omitted or substituted with paprika for a milder flavor.
Variations:
- Add diced tomatoes or roasted red peppers to the sauce for a different flavor.
- Use different herbs such as basil or thyme instead of parsley.
- Serve the clams over pasta or with crusty bread for a heartier meal.
Tips and tricks:
- Make sure to discard any clams that do not open during cooking.
- Use fresh lemon juice for the best flavor.
- Serve the clams immediately to prevent them from becoming rubbery.
Storage instructions:
Leftover clams can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the clams in a pot over medium heat until heated through.
Presentation ideas:
Serve the clams in a large serving dish with the sauce poured over the top. Garnish with lemon wedges and parsley.
Garnishes:
Lemon wedges and chopped parsley.
Pairings:
Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Crusty bread, pasta, or a simple green salad.
Troubleshooting advice:
If the clams are not opening during cooking, increase the heat slightly and cover the pot tightly to create more steam.
Food safety advice:
Make sure to discard any clams that do not open during cooking as they may be unsafe to eat.
Food history:
Clams are a popular ingredient in Mediterranean cuisine and have been enjoyed for centuries.
Flavor profiles:
This dish has a bright and tangy flavor from the lemon juice and a hint of heat from the red pepper flakes.
Serving suggestions:
Serve the clams as an appetizer or as a main course with a side dish.
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Region: Spanish