Steamed Clams with Cilantro and Red Pepper
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 teaspoon worcestershire sauce
- 5 tablespoons unsalted butter
- 1/2 teaspoon dried crushed red pepper
- 4 garlic cloves, pressed
- Carbohydrate 9 g(3%)
- Cholesterol 60 mg(20%)
- Fat 11 g(17%)
- Fiber 1 g(3%)
- Protein 18 g(36%)
- Saturated Fat 6 g(32%)
- Sodium 718 mg(30%)
- Calories 263
Preparation Melt 4 tablespoons butter in large pot over medium heat. Add green onions and cook 3 minutes. Add 1 cup chopped fresh cilantro and next 4 ingredients. Increase heat to high; bring mixture to boil. Add clams; cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Pour sauce over clams. Sprinkle with remaining 1/4 cup chopped cilantro and serve.
Preparation Melt 4 tablespoons butter in large pot over medium heat. Add green onions and cook 3 minutes. Add 1 cup chopped fresh cilantro and next 4 ingredients. Increase heat to high; bring mixture to boil. Add clams; cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Pour sauce over clams. Sprinkle with remaining 1/4 cup chopped cilantro and serve.
