Spiced Clams

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Serves 4-6

Ingredients:

  • 1 small Onion, julienne
  • 2 Garlic Cloves, chopped
  • 2 tablespoons Grape Seed Oil (chili)
  • ¼ teaspoon Chili Powder
  • 1 teaspoon ground Turmeric
  • 2 tablespoon chopped fresh Parsley
  • 2 lbs small Clams, live in the shell*
  • 3 Lemon wedges
  • ¼ cup Dry White Wine
  • Salt and pepper
  • 2 tablespoons Butter, room temp
  • 2 Green Onions for garnish, sliced thin

Directions:

Place the onion and garlic in a large sauté pan, add the oil, spices and chopped parsley then cook for about 3 minutes. Add the clams to the pan and cook for 2 minutes. Add the wine, then cover and cook gently for 5 minutes, shaking the pan occasionally. Uncover, add butter and season with salt & pepper.

Transfer to serving platter, discard any clams that fail to open. Serve garnished with the green onions.

*Before you start cooking the clams, check that all the shells are closed. And remember to discard any clams that do not open after cooking.

Chef Frank Magaña

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