Grilled Clams With Garlic and Lime
Per ServingGrilled Clams With Garlic and Lime |
||
|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 6 clams | ||
| Calories | 90 | |
| Fat | 6 | g |
| Saturated Fat | 1.4 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 3 | g |
| Fiber | 0 | g |
| Sugars | 2 | g |
| Cholesterol | 15 | mg |
| Sodium | 370 | mg |
| Potassium | 190 | mg |
| Protein | 7 | g |
| Phosphorus | 95 | mg |
| Choices: Protein 1, Lean Fat 1 | ||
- Makes: 4 servings
- Serving Size: 6 clams
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
Ingredients
| 2 2/3 | Tbsp. | non-hydrogenated vegetable oil spread |
| 3 | cloves garlic, peeled and thinly sliced | |
| 1/2 | tsp. | crushed red chili flakes |
| 2 | Tbsp. | flat-leaf parsley, minced |
| 24 | littleneck clams (about 1 1/2 lb), scrubbed | |
| Juice of 1 lime |
Directions
- Melt the spread and add the garlic, red chili flakes, and parsley. Place the sauce in a small cup and set aside.
- Preheat the grill to high. Place scrubbed clams on a piece of foil or jelly roll pan to catch the juices.
- Cook over direct heat for 8 to 10 minutes, flipping fully opened clams halfway through. (Discard any clams that do not open.) Drizzle the sauce and lime juice into the clam shells and serve.
Recipe adapted from Sizzle & Smoke: The Ultimate Guide to Grilling for Diabetes, Prediabetes, and Heart Health by Steve Petusevsky. Available at shopdiabetes.org, 800-232-6733, or bookstores nationwide.
