Littleneck Clams with Carrot-Ginger Sauce
The smallest amount of butter added at the end of cooking gives the carrot-ginger sauce a silky texture. Serving suggestion: Serve the clams and the sauce over brown rice or linguine.
2 teaspoons olive oil
3 shallots, minced
5 cloves garlic, minced
1 tablespoon minced fresh ginger
1-1/4 cups carrot juice
2 dozen littleneck clams, well scrubbed
1-1/4 cups frozen corn kernels
1/4 teaspoon salt
1/4 cup chopped fresh basil
2 teaspoons unsalted butter
1 In a large skillet, heat the oil over low heat. Add the shallots, garlic, and ginger, and cook, stirring frequently, until the shallots are tender, about 5 minutes.
2 Add the carrot juice, increase the heat to medium-high, and bring to a boil. Add the clams, cover, and cook, shaking the pan occasionally, for 5 to 10 minutes, or until all the clams have opened. Remove the skillet from the heat. (Discard any clams that do not open.) When cool enough to handle, remove the clam meat from the shells, coarsely chop, and set aside. Discard the shells.
3 Return the carrot mixture to a boil. Stir in the corn and salt, and cook until the corn is heated through, about 1 minute. Off the heat, add the clams, basil, and butter, and swirl to combine. Makes 4 servings
Makes 4 servings.
Per serving: 212 calories, 5.8g total fat (1.7g saturated), 43mg cholesterol, 2g dietary fiber, 24g carbohydrate, 18g protein, 235mg sodium.