Clams with Vegetables and Balsamic Vinegar

Clams with Vegetables and Balsamic Vinegar

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

  1. 2 pounds of clams
  2. 1 zucchini, diced
  3. 1 bell pepper, diced
  4. 1/2 cup of cherry tomatoes, halved
  5. 1/4 cup of balsamic vinegar
  6. 2 tablespoons of olive oil
  7. Salt and pepper to taste

Instructions

  1. 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.
  2. Prepare your vegetables by dicing the zucchini and bell pepper into uniform small cubes, approximately 1/2 inch in size. Halve the cherry tomatoes.
  3. 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.
  4. Add diced zucchini and bell peppers to the hot pan. Sauté for 2-3 minutes until they start to soften and develop slight caramelization.
  5. Add the halved cherry tomatoes and cook for an additional minute, stirring gently to prevent burning.
  6. Carefully add the cleaned clams to the vegetable mixture. Pour balsamic vinegar over the clams and vegetables.
  7. Cover the pan and cook for 5-7 minutes, shaking the pan occasionally. The clams are done when their shells open completely.
  8. Discard any clams that remain closed after cooking, as they are not safe to eat.
  9. Season with salt and freshly ground black pepper to taste.
  10. Transfer the clams and vegetables to a serving platter, making sure to include all the flavorful cooking liquid.
  11. Serve immediately while hot, preferably with crusty bread to soak up the delicious balsamic and clam juices.

Tips

  1. • 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

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