Name: Steamed Clams and Oysters over Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 lb Manila clams; 2 large Oysters; 0.5 cup Cooked jasmine rice; 1 tsp Olive oil; 2 cloves Garlic; 1 tbsp Shallot; 0.25 cup Dry white wine; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 wedge Lemon

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Steamed Clams and Oysters over Rice

Succulent clams and oysters steamed in a fragrant garlic-shallot broth, served over a bed of fluffy jasmine rice for a clean and briny finish.

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NUTRITION

Protein

49.1g

Fat

9.7g

Carbs

47.7g

SERVINGS

1 serving

INGREDIENTS

0.75 lb Manila clams

2 large Oysters

0.5 cup Cooked jasmine rice

1 tsp Olive oil

2 cloves Garlic

1 tbsp Shallot

0.25 cup Dry white wine

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 wedge Lemon

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PREPARATION

1
Scrub the clams and oysters under cold running water to remove any grit or sand.
2
Heat the olive oil in a large pot over medium heat and sauté the minced garlic and shallot until translucent and fragrant.
3
Pour in the dry white wine and bring the liquid to a gentle simmer.
4
Add the clams to the pot, cover with a tight-fitting lid, and steam for approximately 5 minutes until the shells begin to open.
5
Carefully add the shucked oysters to the pot, re-cover, and steam for an additional 2 minutes until the oysters are plump and the clams are fully opened.
6
Discard any clams that have not opened after steaming.
7
Place the warm jasmine rice into a shallow bowl and spoon the shellfish and the garlic-wine broth over the top.
8
Garnish with fresh parsley, sea salt, and black pepper, and serve immediately with a fresh lemon wedge.