Clams al Mojo de Ajo (Clams with Garlic)

Clams

Recipe by Sylvia Klinger, DBA, MS, RD, LDN, CPT

This clam dish with garlic and olive oil is simple and flavorful. Let this recipe for traditional clams with garlic transport you to the Caribbean, where this recipe originates. Serve it with cooked pasta or rice to make it a meal.

Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Makes 4 servings,
about 12 clams each

Ingredients

3 tablespoons olive oil, divided

6 garlic cloves, peeled, chopped

1 cup white cooking wine (or vegetable broth)

2 pounds (about 50 small) clams in shell, fresh or frozen, thawed

1 lemon, juiced

1/2 cup fresh cilantro, chopped

Instructions

1. In a large skillet, heat 1 tablespoon oil over low heat. Add garlic and cook for 1 minute.

2. Add cooking wine or broth and simmer for 2 minutes.

3. Add clams, cover pot, and cook over medium heat for 7 minutes, until clams start to open. Add remaining olive oil, lower heat, cover, and simmer for 3-5 minutes, until all clams are open (discard clams that do not open). Transfer to a large serving bowl and drizzle with lemon juice and sprinkle with cilantro.

4. May serve with pasta, rice, or a bed of roasted vegetables, if desired.

Notes

You may clean the clams by letting them soak in water for 20 minutes, then scrubbing them with a brush.

Nutritional information (per serving):

248 calories, 16 g total fat, 4 g saturated fat, 225 mg sodium, 7 g carbohydrate, 20 mg cholesterol, 1 g total sugar, 1 g fiber, 11 g protein

Recipe Author

Sylvia Klinger, DBA, MS, RD, LDN, CPT, is a global nutrition communicator, award-winning author, nutrition and culinary consultant, and the founder of Hispanic Food Communications. Sylvia is an internationally recognized nutrition expert who is relentlessly passionate about helping people fall in love with creating and enjoying delicious and nutritious foods.

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