Steve’s Sautéed Clams with Garlic & Ginger
Description of Recipe
Great mixed with some grain free pasta or eat as is with our MYX grain free focaccia bread for dipping into sauce.
Yield: 1 to 2
½ kilo Clams
2 TBL Olive Oil
½ Lime Juice
½ cup White Wine
2 to 3 Garlic Cloves (sliced)
4 Fresh Ginger (large thin slices)
1/3 cup Cilantro (cut in 3” sections)
½ Onion (coarsely sliced)
½ Fennel Root (coarsely sliced)
Himalayan Salt (to taste)
Organic Ground Pepper (to taste)
Cayenne (to taste)
Soaked the clams for 15 min. to 1 hr. in heavily salted water (Himalayan of course).
In a skillet, add olive oil and sauté, garlic, ginger, cilantro, onion, fennel root, salt – pepper and cayenne to taste.
Then add lime juice and white while Add the clams and sauté for a couple of minutes, cover for another 2 minutes until all the clams are fully open. Discard any that have not opened.