How To Make Horseradish-Tabasco Sauce Pop-Open Clams
Craving for a quick seafood dish? This clams recipe grills the clams and serves them with a spicy tabasco and horseradish sauce.
Preparation: 10 minutes
Cooking: 5 minutes
Total: 15 minutes
Serves:
Ingredients
- 4tbspunsalted butter
- 2tbsphorseradish,drained
- 1tbspTabasco
- ¼tsplemon zest,finely grated
- 1tbspfresh lemon juice
- ¼tspsweet pimentón de la Vera,Spanish smoked paprika
- salt
- 24littleneck clams
- slices of crusty white bread,grilled
Instructions
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Light a grill. In a small bowl, blend the butter with the horseradish, Tabasco, lemon zest, lemon juice, and pimentón de la Vera. Season with salt.
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Arrange the clams over high heat and grill until they pop open. Using tongs, carefully turn the clams over so the meat side is down. Grill for about 20 seconds longer, until the clam juices start simmering.
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Transfer the clams to a serving bowl. Top each clam with about half a teaspoon of the horseradish-Tabasco sauce and serve with the grilled bread.
Nutrition
- Calories: 259.39kcal
- Fat: 13.40g
- Saturated Fat: 7.70g
- Trans Fat: 0.49g
- Monounsaturated Fat: 3.28g
- Polyunsaturated Fat: 1.09g
- Carbohydrates: 18.47g
- Fiber: 1.50g
- Sugar: 2.44g
- Protein: 16.16g
- Cholesterol: 56.63mg
- Sodium: 725.71mg
- Calcium: 81.26mg
- Potassium: 125.12mg
- Iron: 2.53mg
- Vitamin A: 181.86µg
- Vitamin C: 3.72mg
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