If you are a fish and seafood lover, like me. Check out this great interactive Seafood Decision Guide from National Geographic before choosing your next ocean-sourced dinner. It provides information on mercury levels, sustainability, Omega-3 content and much more. nationalgeographic/foodfeatures/seafood-decision-guide/?utm_source=Facebook&utm_medium=Social&utm_content=link_fbp20141006food-guide&utm_campaign=Content&sf5062924=1 Btw, I just checked my very favorite...they are still low in mercury and a sustainable choice. Additionally, just 3 oz of clams provide a whopping THIRTY% of your RDA for iron in exchange for just 130 calories. They are a healthier and higher source of iron than red meat, so steam them up and enjoy! Steamed Clams 4 lb Live Steamer Clams (or combination of clams and mussels) 2 cloves Garlic, crushed 1/2 btl White Wine (or one btl Amber Beer) 1/2 tsp Hot Pepper Flakes Pinch Saffron (optional) 1 Tbsp Grassfed, Unsalted Butter (optional) - Make sure all shells are live, shells tightly shut. If they dont shut when you tap them, toss them. - Clean them well, especially if youre using mussels. Place them in a large bowl and cover with fresh water for an hour, changing water, if bottom becomes sandy. - In a large pot, melt butter and saute garlic until fragrant. Add wine, pepper flakes and saffron and bring to a boil. - Reduce heat to a simmer and add clams. Cover tightly for about 7 minutes or until clams open. Do not overcook. Discard any shells that do not open. - Serve in bowls with broth.
Posted on: Tue, 07 Oct 2014 11:30:00 +0000