Photo: Ernest Porzi
Clams with Ginger and Lemongrass
11 ingredients
5 min + 8 min
2
openrecipes
Quick and wonderfully satisfying!
Estimated Nutrition (whole recipe, rough)
427
Calories
26g
Protein
27g
Fat
15g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut Oil | 1 tbsp (14g) | 119 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tablespoons Peanut Oil Or Vegetable Oil
- 1 Tablespoon Finely Minced Garlic
- 2 Tablespoons Minced Shallots
- 2 stalks Fresh Lemongrass, Tender Inner White Bulbs Only, Minced
- 1 Tablespoon Ginger, Minced
- 2 whole Thai Bird Chilies, Sliced
- ½ cups Dry White Wine
- ½ Tablespoons Fish Sauce
- 2 whole Scallions, Cut Into 1″ Pieces, Plus More For Garnish
- 1-½ pound Little-neck Or Manila Clams, Scrubbed And Cleaned
- 2 Tablespoons Cilantro Leaves, For Garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes