These clams steamed in a garlic mojo sauce are delicious served over pasta or even on their own as an appetizer with slabs of toasted bread. They are a component of arroz gordo, or fat rice, a dish from Macau that has much in common with paella.
- Serves: 8 persons
- 1tablespoon extra-virgin olive oil
- 1 ½tablespoons minced garlic
- 1teaspoon crushed red chile flakes
- 1teaspoon lemon zest
- 2teaspoons lemon juice
- 1teaspoon sherry vinegar
- ⅓cup dry white wine
- 24littleneck clams, the smaller the better, scrubbed, or 24 cockles or mussels
Step 1Heat oil in a heavy saucepan. Add garlic and chile flakes and cook on low until they start to sizzle. Add remaining ingredients.
Step 2Cover pan and cook on low until clams open. Remove from heat and keep covered for use in fat rice. Or serve clams immediately along with the broth, if serving as an appetizer.