Spicy Peppercorn Clams Recipe

Name: Spicy Peppercorn Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds littleneck or mahogany clams, scrubbed; 3 tablespoons vegetable oil; 2 shallots, minced; 3 cloves garlic, minced; 2 tablespoons finely slivered fresh ginger; 3 long red chilis, cored, seeded and sliced thin; 1 teaspoon cracked black peppercorns; 1/2 tablespoon cornstarch dissolved in 1/3 cup dry white wine; Juice of 1 lime; 1 tablespoon minced fresh cilantro leaves; 1/2 cup jasmine rice, steamed (optional)

Servings: persons

2 pounds littleneck or mahogany clams, scrubbed
3 tablespoons vegetable oil
2 shallots, minced
3 cloves garlic, minced
2 tablespoons finely slivered fresh ginger
3 long red chilis, cored, seeded and sliced thin
1 teaspoon cracked black peppercorns
1/2 tablespoon cornstarch dissolved in 1/3 cup dry white wine
Juice of 1 lime
1 tablespoon minced fresh cilantro leaves
1/2 cup jasmine rice, steamed (optional)

1
Place clams in heavy 3-quart saucepan.
2
Add 1/2 cup water, cover and steam over medium heat until clams open.
3
Remove clams to covered dish, strain liquid and reserve 1/2 cup.
4
Heat oil in 4-quart shallow saucepan.
5
Add shallots, garlic and ginger, and saute until lightly browned.
6
Stir in chilis and peppercorns, cook for about a minute, then stir in wine mixture and 1/2 cup liquid from clams.
7
Simmer until thickened.
8
Add lime juice.
9
Remove from heat.
10
Remove top shells of clams, and discard them.
11
Add half-shell clams to saucepan, and simmer about 3 minutes.
12
Sprinkle with cilantro, and serve as appetizer or, with steamed jasmine rice, as main dish.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds littleneck or mahogany clams, scrubbed, 3 tablespoons vegetable oil, 2 shallots, minced, 3 cloves garlic, minced, and more.

Yes, Spicy Peppercorn Clams falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Peppercorn Clams

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