Baked Cheesy Clams with Lemon
Preparation time: 10 minutes
Cooking time: 20 minutes
24 clams, scrubbed
½ cup grated parmesan
2 tablespoons apple cider vinegar
1 egg yolk
2 tablespoons chopped parsley
1 clove garlic, minced
¾ cup almond meal
12 tablespoon unsalted butter
Salt and pepper, to taste
Preheat oven to 425F.
Place scrubbed clams in a pot and cover with water. Cook over medium-high heat for 5 minutes or until the clams have opened. Discard any unopen clams.
Remove clams from shells and reserve the shells.
Chop the clams and place in a colander to drain. Collect the liquid in a bowl.
Melt 4 tablespoons butter in a skillet over medium-high heat.
Add garlic and cook 1 minute or until fragrant.
Add apple cider vinegar and cook until almost evaporated. Add clams and toss to combine.
Cut the remaining butter into pieces.
Place in a skillet with parsley, almond meal, clam juice, and egg yolk. Season to taste with salt and pepper and cook 3 minutes.
Fill the clam shells with the prepared mixture and arrange onto baking sheet.
Sprinkle with cheese and bake for 10 minutes.
Nutritional info per serving:
Total Fat 48.8g
Total Carbohydrate 8.2g
Dietary Fiber 2.3g
Total Sugars 0.9g