Littleneck Clams with Mignonette
Servings 3 people
- 1 dozen littleneck clams
- 1 Tbsp dry white wine
- 3 Tbsp sherry vinegar
- 1 Tbsp shallots finely minced
- 1 tsp italian parsley finely minced
- Freshly ground pepper
Scrub and clean the clams. Shuck the clams using an oyster knife to open the shell and detach the clam from the shell. Discard the top half of the shell.
Combine all ingredients in a small bowl and chill. Serve with clams on the half shell.
Calories: 43kcal | Carbohydrates: 1g | Protein: 7g | Fat: 1g | Cholesterol: 18mg | Sodium: 34mg | Fiber: 1g | Sugar: 1g | Iron: 1mg