Pescatora-style clams in a skillet are a tasty and delicate dish, rich in high biological value protein (10.8 g per 100 g of edible product). They are low in carbohydrates (only 1.9 g per 100 g of edible product) and provide only 60 calories, therefore suitable to be included in a food diet. Considering that the edible portion corresponds to only 25% of the total weight, to consume 3.5 oz (100 g) of edible clams you need to cook about 14 oz (400 g) of clams. Today we prepare the clams in a skillet for the Keto diet: since they are low in fat (only 1 g per 100 g), we add extra virgin olive oil to provide a good source of healthy fats and make them perfect also for the ketogenic diet (if you adjust the amount of oil, they are also suitable for a low-calorie, high-protein diet).
Keto recipe: 3.5 oz (100 g edible portion) of clams provide 280 calories | 3.8 g carbohydrates | 11 g protein | 21 g good fats
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 230.49 (Kcal)
- Carbohydrates 4.81 (g) of which sugars 0.51 (g)
- Proteins 10.01 (g)
- Fat 19.91 (g) of which saturated 3.07 (g)of which unsaturated 0.76 (g)
- Fibers 0.19 (g)
- Sodium 593.21 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz clams (vongole veraci)
- 3 tbsp white wine
- 1 1/3 tbsp extra virgin olive oil
- 1 clove garlic
- 1 sprig parsley
- 5 cherry tomatoes
- 1 tsp vinegar
- 1 wedge lemon
Tools
Preparation
To prepare pescatora-style clams, first wash the clams, then soak them in lightly salted water for a time ranging from 30 minutes to 2 hours (depending on how much time you have). During this time, stir them vigorously a couple of times to allow a deep cleaning.
At the end of soaking, take the clams, rinse them under running water, drain well and put them in a skillet with a drizzle of oil, half a clove of garlic and 5 cherry tomatoes cut in half or into wedges.
When everything starts to sizzle generously, stir, let the tomatoes reduce, then add 3 tbsp (about 1.7 fl oz) of wine. Stir and let it evaporate completely.
At this point add 1 tsp of vinegar + a mix (freshly blended) of parsley and garlic (half clove) + 1 tsp of lemon juice + the remaining oil. If you like, you can add a pinch of chili pepper. Cover with the lid and cook for another 2 minutes (approximately); the important thing is not to let the sauce dry out.
The pescatora-style clams are ready — delicious and flavorful.
Keto recipe (less than 4 grams of carbohydrates)
