Shellfish is an incredible source of vitamins B, B12, and B6, all of which serve to boost brain health and fight against dementia. This is also a perfect, light recipe for Spring!
Ingredients
4 pounds fresh clams (see notes)
1/4 cup olive oil or butter
1 tbs garlic, minced
1/4 tsp chili flakes
1 cup white wine
1 tbs lemon juice
1/4 cup chopped fresh parsley and dill, combined
Salt and pepper to taste
Instructions
In a large pot, heat the olive oil or butter. Add the garlic and chili flakes and stir for about 30 seconds before adding the wine. Bring to a simmer, do not boil.
Add the clams, and season with salt and pepper. Cover the pot and steam for about eight minutes or until the clams have opened. Remove and discard any clams that are still shut.
Add the lemon juice and herbs, stirring to combine and serve immediately.
Enjoy!
Notes:
When buying fresh clams, plan on buying them the same day they will be cooked. Buy a pound per person as a main course, or a half pound as an appetizer.
Make sure the clams shells do no look chalky. Soak the clams in cold water for 20 minutes to extract sand, and discard any open or broken clams. Drain the water, and scrub the clams with a soft brush.
Serve with a slice of crusty bread to soak up the delicious broth!
