Orange Clam Sauté
- Gluten Free
- Lactose Free
- Energy Kcal 142
- Carbohydrates g 5
- of which sugars g 5
- Protein g 8.8
- Fats g 9.7
- of which saturated fat g 1.31
- Fiber g 0.7
- Cholesterol mg 42
- Sodium mg 48
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 15 min
- Serving: 4
- Cost: Average
- Note + the purging time for the clams
PRESENTATION
Bright color and fresh aroma set the tone for Orange Clam Sauté, a vibrant choice for seafood lovers who appreciate delicate shellfish flavor with a real twist. Lively citrus blends with garlic butter clams, wrapping every bite in a zesty orange seafood sauce families call DELICIOUS. Since tender clams catch the light in their shells, the dish often looks like it jumped straight off a beachside restaurant menu—but everyone knows it’s right at home in a busy family kitchen. Warm, mingling notes from white wine clams and simple citrus pair well for easy seafood recipes families seek out, especially during summer dinners or big weekend gatherings. There’s comfort in how this good seafood recipe delivers color, scent, and gentle luxury using pantry staples. That nice boost of sweet citrus keeps each plate feeling special and a bit different from the traditional clams recipe—kids usually notice right away. Serving it with crusty bread accompaniment or bright slices of orange on the side makes the table feel family-style...smiles all around thanks to these flavorful, straightforward clam dishes that don’t break the bank.
Families looking for seafood recipes low on fuss but big on flavor often make this a favorite, especially when time’s tight or company’s coming over. Mixing the comfort of classic garlic butter clams with a splash of fresh orange gives busy home cooks something easy yet DEMAND-worthy—easy seafood recipes don’t get more crowd-pleasing. Kids who might skip shellfish usually come around to this mild, slightly sweet version (parents spot empty plates every time!). Home cooks really value the way Orange Clam Sauté works as a party starter or sits happily next to other many seafood dishes—picnic tables, holiday buffets, family birthdays, you name it. Novices love how approachable it feels, while seasoned seafood lovers appreciate the hint of orange making simple steamed clams stand out. A practical serving idea: set out fine white wine, warm crusty bread, and a big bowl in the middle (let everyone dip up that delightful sauce). Extra garnishes or choosing more citrus make it flexible for whatever your family likes. Pretty much guaranteed: the mix of elegant looks, comfort food roots, and little splashes of flavor make this one a reliable go-to for any seafood supper or casual get-together.
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- INGREDIENTS
- Clams 2.2 lbs (1 kg)
- Oranges 1
- Garlic 1 clove
- Extra virgin olive oil 1 ½ tbsp (30 g)
- Black pepper to taste
- Thyme 3 sprigs
How to prepare Orange Clam Sauté
To prepare the orange clam sauté, start by cleaning the clams: tap each one on a cutting board on the open side 1. If dark sand comes out, it means the clam is full of sand and should be discarded. Also, discard those with broken shells. Then place them in a colander set over a bowl and rinse them several times under running water 2: stop when no more sand is visible in the bowl. In a large pan, sauté a whole garlic clove (so you can remove it more easily) 3.
Then remove the garlic and add the drained clams to the pan 4, stir and cover with the lid 5; cook over high heat until the shells open. Once ready 6
you can drain them with a slotted spoon 7, keeping the liquid that has formed in the pan; keep the clams warm and proceed by peeling the orange with a vegetable peeler to remove only the outer zest 8 without taking away the more bitter white part. Then cut the zest into julienne strips 9 and set aside.
Squeeze the orange juice 10, strain it, and add it to the clam cooking liquid 11. Turn on low heat, season with ground pepper 12
and then the orange zest 13; reduce the liquid by at least ¾, which will take a few minutes. Pour the dressing over the warm clams 14 and flavor the orange clam sauté with fresh thyme leaves 15.