I’ve been on a bit of a clam kick lately. Clams are ridiculously high in lots of essential nutrients! In fact, for the same serving they have:
- 19 times more iron than sirloin steak
- 4.3 times more iron than liver
- 91 times more B12 than sirloin steak
Red meat and liver are often thought of as among the most nutrient-dense foods, but now it might just be time for them to move over and make room for clams. The iron provided by clams is heme iron, and is more bioavailable. Clams are rich in omega-3 fats. Unlike other animal foods, though, clams also have significant amounts of vitamin C which can further aid in their iron absorption.
My favorite way to have clams is steamed with fresh lemon, garlic, and herbs. Serve over gluten free pasta or over rice alongside sauteed greens.
1 T. grass-fed butter
2 T. extra virgin olive oil
1 pinch sea salt
4 garlic cloves, sliced thin
1 tsp. red chili flakes
1 cup organic vegetable broth
1 cup natural white wine
2-3 pounds of clams (I prefer Manila, but Littlenecks are great too) scrubbed, rinsed and soaked in ice cold salt water for 30 minutes before cooking
Juice of 1 lemon
1/4 cup fresh parsley, finely chopped
Combine the butter and olive oil in a deep skillet over medium heat. Add the garlic and red pepper flakes along with a pinch of sea salt and cook for 2-3 minutes until garlic is softened, stir often to prevent burning.
Add the wine and vegetable broth and bring to a simmer. Then add the clams and immediately cover with the lid and cook for 6-7 minutes until clams have opened. Discard any clams that are still closed. Add fresh squeezed lemon juice and fresh parsley. Serve over gluten free pasta or rice and sauteed greens.