Grilled Clams with Lemon-Ginger Butter and Grilled Baguette
Watching your figure? This pescatarian recipe has 290 calories, 11g of protein, and 24g of fat per serving. This recipe serves 2. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 35 minutes. If you have shallot, butter, ginger, and a few other ingredients on hand, you can make it.
Prepare barbecue (high heat). Using spatula, blend butter, minced shallot, minced fresh parsley, fresh lemon juice, minced fresh ginger, and finely grated lemon peel in small bowl; season to taste with salt and pepper. Thinly spread lemon-ginger butter on 1 side of each bread slice. Arrange clams in single layer in disposable aluminum pan.
Place pan on grill, cover barbecue, and cook just until clams open, 8 to 10 minutes (discard any clams that do not open).
Using slotted spoon, transfer grilled clams to 2 shallow bowls. Grill bread until slightly charred, 1 to 2 minutes per side.
Add remaining lemon-ginger butter to juices in pan; stir on grill until melted.
Pour juices from pan over clams.
Per serving: Calories (kcal) 476.6, % Calories from Fat 47.3, Fat (g) 25.0, Saturated Fat (g) 14.1, Cholesterol (mg) 105.6, Carbohydrates (g) 37.4, Dietary Fiber (g) 1.9, Total Sugars (g) 2.1, Protein (g) 22.7
Recommended wine: Chardonnay, Muscadet, Riesling
Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Lapis Luna ChardonnayOrange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.