Pop-Open Clams with Horseradish-Tabasco Sauce

Name: Pop-Open Clams with Horseradish-Tabasco Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 slice Grilled of crusty white bread, for serving; 2 Tbsps drained horseradish; 1 Tbsp fresh lemon juice; 0 teaspoons finely grated lemon zest; 24 littleneck clams, scrubbed; 0 teaspoons sweet pimentón de la Vera, Spanish smoked paprika; 4 servings Salt; 1 Tbsp Tabasco; 4 Tbsps unsalted butter, softened

One portion of this dish contains approximately 4g of protein, 12g of fat, and It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up lemon zest, horseradish, littleneck clams, and a few other things to make it today.

Instructions

Light a grill. In a small bowl, blend the butter with the horseradish, Tabasco, lemon zest, lemon juice and pimentn de la Vera. Season with salt.

Ingredients you will need

Horseradish

Lemon Juice

Lemon Zest

Hot Sauce

Butter

Salt

Equipment you will use

Grill

Bowl

Arrange the clams over high heat and grill until they pop open, about 25 seconds. Using tongs, carefully turn the clams over so the meat side is down. Grill for about 20 seconds longer, until the clam juices start simmering.

Ingredients you will need

Clams

Meat

Pop

Equipment you will use

Grill

Tongs

Transfer the clams to a serving bowl. Top each clam with about 1/2 teaspoon of the horseradish-Tabasco sauce and serve with the grilled bread.

Ingredients you will need

Hot Sauce

Horseradish

Bread

Clams

Equipment you will use

Bowl

Equipment

Grill

Bowl

Tongs

Ingredients

Servings:

1slice

Grilled of crusty white bread, for serving 2Tbsps

drained horseradish 1Tbsp

fresh lemon juice 0teaspoons

finely grated lemon zest 24

littleneck clams, scrubbed 0teaspoons

sweet pimentón de la Vera, Spanish smoked paprika 4servings

Salt 1Tbsp

Tabasco 4Tbsps

unsalted butter, softened

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. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.