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Ингредиенты
- 6 Tbsp. extra-virgin extra virgin olive oil
- 1 x garlic clove sliced thin
- 24 x littleneck clams scrubbed, rinsed
- 3 Tbsp. caperberries
- 2 x lemons zested, segmented
- 1/4 c. white wine
- 1/4 c. minced flat-leaf parsley Salt to taste Freshly-grnd black pepper to taste
Инструкции
- In a 12- to 14-inch saute/fry pan, heat the extra virgin olive oil and garlic over medium heat till the garlic is golden.
- Add in the clams, caperberries, and lemon zest. Cook for about 3 min. Add in white wine and lemon segments, cover, and cook till all clams have opened.
- Season with salt and pepper, add in the parsley, and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 4 servings | |
| Calories 192 | |
| Calories from Fat 179 | 93% |
| Total Fat 20.25g | 25% |
| Saturated Fat 2.8g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 17mg | 0% |
| Total Carbs 0.62g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.12g | 0% |
| Protein 0.05g | 0% |
