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Ingredientes
- 2 lb small clam
- 2 Tbsp. extra virgin olive oil
- 1 lrg onion, minced
- 2 Tbsp. minced pancetta
- 3 x garlic, cloves, thinly, sliced
- 2 stalk lemongrass, white part only, finely, sliced
- 1 x Thai chili, finely, minced
- 3/4 c. vermouth
- 1 x juice of one orange
- 1 x juice of one lime
- 1 x zest of one orange, thin, strips
- 1 x zest of one lime, thin, strips
- 1 c. clam, juice
- 1 x salt and pepper, to taste fresh tarragon, minced, for garnish
Direcciones
- Wash clams thoroughly several times and soak in cool water to remove trace sand.
- While clams are soaking, prepare broth.
- In a large deep skillet saute/fry onion in extra virgin olive oil for about 3 min till onions are soft.
- Add in the pancetta and brown for 2 to 3 min.
- Add in the sliced garlic and continue to saute/fry for about 2 min till just golden brown.
- Add in the remaining ingredients, except tarragon and clams, and bring to a boil over high heat.
- Decrease heat to low and reduce liquid by one third, about 5 min.
- Add in washed clams. Simmer covered, over low heat for about 5 min till clams open.
- Remove from heat and add in the tarragon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 4 servings | |
| Calories 298 | |
| Calories from Fat 89 | 30% |
| Total Fat 10.06g | 13% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 265mg | 11% |
| Potassium 973mg | 28% |
| Total Carbs 11.21g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.45g | 1% |
| Protein 38.23g | 61% |
