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Steamed Clams With Lemon Dipping Sauce

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  Water 4 Cup (64 tbs)
  Cherrystone clams 18 , scrubbed
  Lemon juice 2 Tablespoon
  Honey 1 Tablespoon
  Cornstarch 2 Teaspoon

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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

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

Steamed Clams With Lemon Dipping Sauce Recipe