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Clams and Broth with Roasted Garlic

Cook Time 1 hour 30 minutes
Servings 4

Ingredients
  

  • 1 whole garlic separated, but not peeled
  • 2 tbsp olive oil
  • 1 large onion minced
  • 4 cup chicken or fish stock
  • 2 dozen little neck clams can substitute other hard shell clam
  • 1 orange zest
  • 2 limes juiced
  • salt & pepper to taste
  • 1 lime cut into wedges
  • 1 small chili pepper seeded & minced (optional)

Instructions
 

  • Preheat oven at 350℉
  • Place the garlic cloves in a small oven-proof bowl with one tablespoon of the oil.
  • Cover with aluminum foil and roast, covered, until tender, about one hour period; then cool.
  • Squeeze the garlic meat from its husks and reserve. In a large saucepan, heat the remaining oil over medium to high heat, add the onion, and cook until soft.
  • Add the stock and bring to a simmer.
  • Add the clams, cover, and cook until they open, 5 to 10 minutes.
  • Add the garlic, orange zest, lime juice, salt, and pepper.
  • Stir and taste for seasoning. Serve immediately, passing the lime wedges and jalapeno at the table.