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vietnamese

Garlic and Black Pepper Clams with Rice

This steamed dish pairs cooked jasmine rice with clams, garlic and neutral oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced Pescatarian Heart friendly Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

48 g Protein
74 g Carbohydrates
16 g Fat
1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 184g cooked jasmine rice 239 kcal
  • 345g clams (scrubbed) 297 kcal
  • 8g garlic (minced) 12 kcal
  • 9g neutral oil 80 kcal
  • 9g fish sauce 3 kcal
  • 2g black pepper 5 kcal
  • 4g granulated sugar 15 kcal
  • 46g water 0 kcal
  • 1g lime wedges 0 kcal

Cooking instructions

  1. clams (scrubbed)water
    Soak clams in salted water 20 minutes, then rinse well.
  2. garlic (minced)neutral oil
    Heat oil in a wide pan. Add garlic and cook until fragrant, 20 to 30 seconds.
  3. clams (scrubbed)water
    Add clams and a splash of water; cover and steam until clams open, 4 to 6 minutes, shaking the pan once.
  4. clams (scrubbed)fish sauceblack peppergranulated sugar
    Uncover, stir in fish sauce, black pepper, and sugar; toss 30 seconds so the sauce coats the clams.
  5. cooked jasmine rice
    Serve immediately with hot cooked rice, spooning the garlicky pan juices over the rice.

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