Get ready to tantalize your taste buds with a mind-blowing fusion dish that will transport you from your kitchen to a gourmet seaside restaurant! This incredible clam recipe combines the briny freshness of perfectly cooked shellfish with vibrant vegetables and a luxurious balsamic glaze that will make your mouth water. Whether you're a seafood lover or looking to impress dinner guests, this recipe is about to become your new culinary obsession – promising restaurant-quality flavors in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 2 pounds of clams
- 1 zucchini, diced
- 1 bell pepper, diced
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of balsamic vinegar
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Thoroughly wash the clams under cold running water, scrubbing their shells to remove any sand or debris. Discard any clams with cracked shells or that do not close when tapped.
- Prepare your vegetables by dicing the zucchini and bell pepper into uniform small cubes, approximately 1/2 inch in size. Halve the cherry tomatoes.
- Heat olive oil in a large, wide skillet or sauté pan over medium-high heat. The pan should be large enough to accommodate all the clams in a single layer.
- Add diced zucchini and bell peppers to the hot pan. Sauté for 2-3 minutes until they start to soften and develop slight caramelization.
- Add the halved cherry tomatoes and cook for an additional minute, stirring gently to prevent burning.
- Carefully add the cleaned clams to the vegetable mixture. Pour balsamic vinegar over the clams and vegetables.
- Cover the pan and cook for 5-7 minutes, shaking the pan occasionally. The clams are done when their shells open completely.
- Discard any clams that remain closed after cooking, as they are not safe to eat.
- Season with salt and freshly ground black pepper to taste.
- Transfer the clams and vegetables to a serving platter, making sure to include all the flavorful cooking liquid.
- Serve immediately while hot, preferably with crusty bread to soak up the delicious balsamic and clam juices.
Tips
- • Always buy fresh, live clams and inspect them carefully before cooking. Discard any with cracked shells or that don't close when tapped. • Use a wide, spacious skillet to ensure clams cook evenly and have enough room to open properly. • For maximum flavor, use high-quality balsamic vinegar and extra virgin olive oil. • Don't overcook the vegetables – they should remain slightly crisp for the best texture. • Serve immediately to enjoy the clams at their peak tenderness and flavor. • Pair with a crisp white wine or crusty bread to soak up the delicious cooking juices. • If some clams don't open during cooking, it's safest to discard them to avoid potential foodborne illness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 65mg