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Photo Credit: Elizabeth Newman

California Clam Bake

Lemon and fresh herbs give this clam bake a California coastal spin! 

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California Clam Bake

Servings

6

Prep Time

10 minutes

Cook Time

20 minutes

Calories

0

Author:

Giada De Laurentiis

Image of California Clam Bake

Ingredients

  • 1/2 cup dry white wine
  • 10 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 1 tablespoon butter
  • 1/2 teaspoon kosher salt
  • 1 pound Peewee potatoes
  • 1 lemon (sliced into 1-inch rounds)
  • 2 pounds cockles (New Zealand clams or other small clams)
  • Crusty bread (for serving)

Instructions

  1. This recipe originally appeared on Giada on the Beach. Episode: Clam Bake.
  2. Add the wine, thyme, rosemary, bay leaf, butter, salt and 1/2 cup water to a small Dutch oven. Add the potatoes and bring to a simmer over medium heat. Cover and cook until the potatoes are just cooked through, 15 minutes. Add the lemon slices and clams. Cover and cook until the clams have opened, an additional 3 minutes. Discard any unopened clams. Serve in bowls with a good ladle of the juice and crusty bread for dipping.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
23 grams
Protein
22 grams
Fat
3 grams
Saturated Fat
1 grams
Cholestrol
5 milligrams
Sodium
164 milligrams
Fiber
3 grams
Sugar
1 grams
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