vietnamese

Garlic and Black Pepper Clams with Rice

Name: Garlic and Black Pepper Clams with Rice
Yield: 1 serving
Cuisine: vietnamese
Ingredients: 184 g cooked jasmine rice; 345 g clams (scrubbed); 8 g garlic (minced); 9 g neutral oil; 9 g fish sauce; 2 g black pepper; 4 g granulated sugar; 46 g water; 0.77 g lime wedges

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

Set your calorie target 650 kcal

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

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