Clams have a secret weapon that helps fight the reason stretchy pants exist (read: bloating). Its name is vitamin B12, and it helps your body digest better as well as making sure your gut absorbs as many nutrients as it can from the foods you eat. That’s not all it does, though; B12 also helps fight chronic fatigue and helps release melatonin for a better night’s sleep.
Clams are also a great source of iron, vitamin C, and omega-3 fatty acids (which help lower your cholesterol). Who said you couldn’t have a guilt-free Thanksgiving?
WHY WE LOVE IT
- Vitamin B12 fights bloating and helps you sleep
- Iron fights fatigue from blood loss
- Also a great source of vitamin C & omega-3 fatty acids
2 pounds littleneck clams, scrubbed clean
4 cloves garlic, thinly sliced
1-inch piece of ginger, peeled and thinly sliced
2 tablespoons white or brown miso, dissolved in 4 tablespoons boiling water
2 scallions, green parts only, thinly sliced
- Place the clams in a large bowl, cover with cold water, and let stand for 1 hour.
- Remove the clams from the bowl, leaving the grit behind. Discard the bowl contents.
- In a large saucepan or Dutch oven, bring 3 cups water, the garlic, and the ginger to a boil. Reduce to a simmer and cook until aromatic and the liquid has slightly reduced, about 15 minutes.
- Add the clams, cover the pot, and cook until the clams have opened, about 4 minutes.
- Remove the clams, then stir in the dissolved miso. Season the broth to taste with soy sauce and lemon juice. Serve the clams with the broth and scallions over top.