Directions:
- Scrub clams well. Finely chop shallot. In a large saucepan cook shallot in 1/4 tablespoon butter over moderate heat, stirring, until softened, 2 to 3 minutes. Add beer and clams and steam clams, covered, until opened, 4 to 5 minutes, transferring them as they open with a slotted spoon to a bowl. Discard any unopened clams and reserve cooking liquid. Keep clams warm.
- Pour reserved cooking liquid through a paper-towel–lined sieve into a small saucepan. Heat cooking liquid over moderate heat until hot and whisk in remaining 3‚ tablespoons butter. Remove pan from heat and stir in parsley and salt.
- Serve clams with dipping sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1440.51 Kcal (6031 kJ) | ||
| Calories from fat | 722.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 80.27g | 123% | |
|---|---|---|---|
| Cholesterol | 405.67mg | 135% | |
| Sodium | 1273.97mg | 53% | |
| Potassium | 222.62mg | 5% | |
| Total Carbs | 77.11g | 26% | |
| Sugars | 19.2g | 77% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 104.57g | 209% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.6mg | 3% | |
| Calcium | 32.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 57.47 Kcal (241 kJ) | ||
| Calories from fat | 28.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 123% | |
|---|---|---|---|
| Cholesterol | 16.19mg | 135% | |
| Sodium | 50.83mg | 53% | |
| Potassium | 8.88mg | 5% | |
| Total Carbs | 3.08g | 26% | |
| Sugars | 0.77g | 77% | |
| Dietary Fiber | 0.07g | 7% | |
| Protein | 4.17g | 209% | |
| Vitamin C | 0.2mg | 7% | |
| Calcium | 1.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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