Steamed Clams with Sorrel & Garlic Bread
Sorrel’s lemony flavor is a perfect pairing for briny shellfish, such as clams. This recipe easily serves four as an elegant appetizer; to make it a meal, toss the clams and broth with 8 oz (4 cups cooked) whole-grain linguine.
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- 2 strips organic bacon (about 2 oz), no added nitrites or nitrates, chopped
- 1 tbsp olive oil
- 1 large leek, white and light green parts only, halved lengthwise and thinly sliced
- 2 cloves garlic, thinly sliced
- 1 tbsp chopped fresh thyme
- 1 cup all-natural seafood stock (TRY: Bar Harbor All Natural Seafood Stock)
- 1/2 cup dry white wine
- 1/2 tsp ground black pepper
- Pinch red pepper flakes
- 2 lb Manila or other small clams, rinsed and scrubbed (NOTE: Opt for fresh, untreated clams as they are lower in sodium. Discard any clams with broken shells or ones that are open and do not close when tapped.)
- 2 cups sorrel, stemmed and roughly chopped
- GARLIC BREAD: 4 slices whole-grain crusty bread (about 4 oz)
- 2 tsp olive oil
- 1 large clove garlic, halved lengthwise
- Prepare garlic bread: Preheat oven to 350˚F. On a baking sheet, arrange bread in a single layer and brush with 2 tsp oil. Bake until crisp and golden brown, about 10 minutes. Rub cut sides of garlic over bread; discard garlic. Cover bread with foil to keep warm.
- Meanwhile, heat a large sauté pan on medium. Add bacon and cook, stirring often, until crisp, about 2 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; set aside. Drain fat from pan and discard.
- In same pan, heat 1 tbsp oil on medium. Add leek and sauté, stirring often, until tender, about 3 minutes. Add garlic and thyme and sauté until fragrant, about 30 seconds.
- Increase heat to medium-high and add stock, wine, black pepper, pepper flakes and 1 cup water, scraping up browned bits from bottom of pan with a wooden spoon. Bring to a simmer and add clams, arranging in a single layer. Cover and cook until clams have opened, about 6 minutes. Stir well and discard any unopened clams. Remove from heat and stir in bacon. Gently stir in sorrel until wilted. Serve with garlic bread.
- Serving Size 1 1/2 cups clam mixture and 1 slice bread
- Calories 210
- Carbohydrate Content 24 g
- Cholesterol Content 13 mg
- Fat Content 8 g
- Fiber Content 4 g
- Protein Content 11 g
- Saturated Fat Content 1 g
- Sodium Content 564 mg
- Sugar Content 3 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g