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Llttleneck Clams with Tomato Salsa and Lime

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For tomato salsa
  Tomatoes 2 , peeled, seeded and chopped
  Finely diced red onion 2 Tablespoon
  Red wine vinegar 1 Tablespoon
  Jalapeno chili 1⁄2 , seeded and minced
  Ale 990 Milliliter (3 Bottles, Good Quality, Lager / Mild)
  Littleneck clams 6 Dozen, scrubbed
  Lime flesh 6 Tablespoon, diced
  Fresh cilantro leaves 1 Tablespoon (For Garnish)
  Kosher salt To Taste
  Freshly cracked pepper To Taste

To make the salsa: Combine all the ingredients and let sit at room temperature for at least 4 hours and up to overnight.
Pour 2 bottles of the beer into a large pot.
Bring to a boil, add the clams, cover, and steam until the clams open, about 5 to 7 minutes.
Pour 1/4 cup of the remaining beer in the bottom of each bowl.
Transfer the steamed clams to the bowls (discard any that have not opened).
Spoon 3 teaspoons of the salsa and 1 tablespoon of the diced limes over each serving.
Garnish with cilantro.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2538 Calories from Fat 244

% Daily Value*

Total Fat 27 g41.8%

Saturated Fat 0.1 g0.52%

Trans Fat 0 g

Cholesterol 1054 mg351.3%

Sodium 2183.3 mg91%

Total Carbohydrates 189 g63%

Dietary Fiber 6.9 g27.6%

Sugars 96.4 g

Protein 372 g745%

Vitamin A 63.3% Vitamin C 110.8%

Calcium 10.5% Iron 20.3%

*Based on a 2000 Calorie diet

Llttleneck Clams With Tomato Salsa And Lime Recipe