Lunch: Littleneck Clams Steamed in Vinho Verde

Recipe by Abraham Conlon Abraham Conlon of Fat Rice in Chicago uses Portuguese Vinho Verde, a light and refreshing young wine, to add bright, delicious flavor to his briny clams.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Littleneck Clams Steamed in Vinho Verde

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/3 cup extra-virgin olive oil
1/3 cup minced garlic
2 fresh long hot red chiles—stemmed, seeded and thinly sliced crosswise
64 littleneck clams, scrubbed (about 6 pounds)
1 cup Vinho Verde or other Portuguese white wine
1 cup minced cilantro
3 tablespoons fresh lemon juice, plus lemon wedges for serving
Kosher salt and white pepper

Instructions

In a large pot, heat the olive oil until shimmering. Add the garlic and chiles and cook over high heat, stirring, until fragrant and the garlic is just starting to brown, 2 to 3 minutes. Add the clams and wine. Cover and steam until the clams just open, about 8 minutes. Using tongs or a slotted spoon, transfer the clams to a baking sheet; discard any that don’t open.
Boil the cooking liquid over high heat until reduced by half, about 7 minutes. Stir in the minced cilantro and lemon juice, add the clams and season lightly with salt and white pepper; toss well. Transfer to a deep platter and serve with lemon wedges.

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