Ingredients
Units
Scale
- 2 pounds fresh clams
- 1 cup chicken stock
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 tablespoons salted butter
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 lemon, juiced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Before cooking, soak the clams for 20 minutes in a pot of cold, salted water. The salt will help draw the sand out of the clams.
- In a large pot, combine the clams, chicken stock, garlic, onion, butter, 1 tablespoon of the parsley, lemon juice, thyme, sea salt, and red pepper flakes.
- Bring to a boil over med-high heat, cover and cook until the clams have opened. About 3 to 5 minutes.
- Pour clams and broth into large bowl and garnish with the remaining parsley and any extra lemon.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Seafood Recipes
- Method: Steamed
- Cuisine: American
Nutrition
- Calories: 175
- Fat: 12g
- Carbohydrates: 6 net grams
- Protein: 10g