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Ingredientes
- 6 lb Clams in the shell, prepared for steaming
- 1 slc Bacon, thick, diced -or possibly-
- 2 slc Bacon, thin, diced
- 1/2 x Yellow onion, minced
- 1 x Clove (large) garlic, crushed
- 1 Tbsp. Minced bell pepper
- 2 x Ribs celery, minced
- 1/4 c. Balsamic vinegar
- 1/4 c. Red wine vinegar
- 1/2 x Lemon, juice of Freshly grnd black pepper to taste
Direcciones
- SERVES 2-3 AS A MAIN COURSE, 6-8 AS AN APPETIZER
- Do not be put off by the thought of light vinegar in your clams. This is a bit unusual, I will admit, but it is very delicious.
- Wash the clams in fresh water and then soak them in fresh water for 1 hour. Check to be sure none are simply full of mud.
- In a 12-qt stockpot, saute/fry the minced bacon till clear. Add in the onion, garlic, green pepper, and celery and saute/fry for 5 min. Add in the clams and the vinegars. Cover the pot and cook over medium high heat till all the shells are open. Add in the lemon juice and toss. Throw away those clams which don't open.
- This is generally served as an appetizer, but it holds up well along with a Corn Pudding (see recipe).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1025g | |
| Recipe makes 3 servings | |
| Calories 840 | |
| Calories from Fat 198 | 24% |
| Total Fat 21.97g | 27% |
| Saturated Fat 5.19g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 328mg | 109% |
| Sodium 776mg | 32% |
| Potassium 3040mg | 87% |
| Total Carbs 30.12g | 8% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.5g | 3% |
| Protein 119.76g | 192% |
