Steamed Clams With Lemon Dipping Sauce
|Water||4 Cup (64 tbs)|
|Cherrystone clams||18 , scrubbed|
|Lemon juice||2 Tablespoon|
Bring 3 1/2 cups of the water to a boil in a 4-quart Dutch oven.
Place the clams in a steamer basket and set the basket in the Dutch oven, making sure the basket sits above the water.
Cover the Dutch oven and steam for 5 to 10 minutes or until the clams open and the flesh is plump.
Discard any clams that did not open.
Meanwhile, for the sauce, in a small saucepan, use a wire whisk to stir together 1/2 cup of the water, the lemon juice, honey and cornstarch.
Cook and stir over medium heat until the mixture thickens and begins to gently boil.
Cook and stir for 2 minutes more.
Serving size: Complete recipe
Calories 4377 Calories from Fat 476
% Daily Value*
Total Fat 49 g74.7%
Saturated Fat 0 g0%
Trans Fat 0 g
Cholesterol 1904.8 mg634.9%
Sodium 31430.9 mg1309.6%
Total Carbohydrates 122 g40.7%
Dietary Fiber 0.24 g0.96%
Sugars 13 g
Protein 760 g1520.4%
Vitamin A 0.1% Vitamin C 23.1%
Calcium 571.8% Iron 2381.7%
*Based on a 2000 Calorie diet