Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Clams With Vegetables And Balsamic Vinegar Recipe
| Servings: 3 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 952g | |
| Recipe makes 3 servings | |
| Calories 695 | |
| Calories from Fat 79 | 11% |
| Total Fat 8.81g | 11% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 308mg | 103% |
| Sodium 515mg | 21% |
| Potassium 2889mg | 83% |
| Total Carbs 27.25g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.18g | 2% |
| Protein 116.0g | 186% |
Ingredients Convert Measures
- 6 lb Clams in the shell, prepared for steaming
- 1 slc Bacon, thick, diced -or possibly-
- 2 slc Bacon, thin, diced
- 1/2 x Yellow onion, minced
- 1 x Clove (large) garlic, crushed
- 1 Tbsp. Minced bell pepper
- 2 x Ribs celery, minced
- 1/4 c. Balsamic vinegar
- 1/4 c. Red wine vinegar
- 1/2 x Lemon, juice of
- Freshly grnd black pepper to taste
Directions
- SERVES 2-3 AS A MAIN COURSE, 6-8 AS AN APPETIZER
- Do not be put off by the thought of light vinegar in your clams. This is a bit unusual, I will admit, but it is very delicious.
- Wash the clams in fresh water and then soak them in fresh water for 1 hour. Check to be sure none are simply full of mud.
- In a 12-qt stockpot, saute/fry the minced bacon till clear. Add in the onion, garlic, green pepper, and celery and saute/fry for 5 min. Add in the clams and the vinegars. Cover the pot and cook over medium high heat till all the shells are open. Add in the lemon juice and toss. Throw away those clams which don't open.
- This is generally served as an appetizer, but it holds up well along with a Corn Pudding (see recipe).
