6 dozen Littleneck Clams
3 tbsp. Canola Oil
4 Garlic Cloves, chopped
1 1/2 cup Onion, chopped
1 cup White Wine Vinegar
2 tbsp. Fresh Basil, chopped
Sea Salt, to taste
Ground Black Pepper, to taste
8 tbsp. Butter, melted
Thoroughly clean off the clams.
Warm the canola oil in a large saucepan over medium heat.
Add garlic and onion, and cook until garlic is fragrant and onion is tender.
Stir in the white wine vinegar.
Add the clams along with 2 cups of water.
Cover saucepan and let clams cook for about 10 minutes until open.
Transfer the clams to a large serving bowl, discarding any that didn’t open.
Sprinkle clams with basil, along with salt and pepper if desired, and drizzle with melted butter.
Sugar: 1g
:
Calcium: 15mg
Calories: 167kcal
Carbohydrates: 3g
Cholesterol: 30mg
Fat: 17g
Fiber: 1g
Iron: 1mg
Potassium: 61mg
Protein: 1g
Saturated Fat: 8g
Sodium: 108mg
Vitamin A: 376IU
Vitamin C: 3mg
