Ethiopian Spiced Clams Oreganata

Ingredients

In this Ethiopian adaptation, the traditional Italian-American Clams Oreganata is transformed by incorporating Ethiopian spices and flavors. The dish is seasoned with berbere, a spice blend that adds a fiery kick, and niter kibbeh, a spiced clarified butter that lends richness and depth of flavor. Additionally, the clams are served with injera, a traditional Ethiopian flatbread, instead of the usual crusty bread. These modifications infuse the dish with the vibrant and aromatic elements of Ethiopian cuisine. We alse have the original recipe for Clams Oreganata, so you can check it out.

• 2 pounds (900g) fresh clams 2 pounds (900g) fresh clams
• 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter)
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon berbere spice blend 1 tablespoon berbere spice blend
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 2 tablespoons fresh lemon juice 2 tablespoons fresh lemon juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Injera, for serving Injera, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the clams thoroughly under cold water to remove any grit or sand. Discard any clams that are open or damaged.
2. 2.
   In a large pot, heat the niter kibbeh and olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
3. 3.
   Stir in the berbere spice blend and cook for an additional minute to toast the spices.
4. 4.
   Add the clams to the pot and pour in the vegetable broth and lemon juice. Season with salt and pepper to taste.
5. 5.
   Cover the pot and simmer for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
6. 6.
   Remove the pot from heat and garnish with fresh parsley.
7. 7.
   Serve the Ethiopian Spiced Clams Oreganata with injera for a traditional Ethiopian experience.

Treat your ingredients with care...

• Clams — Make sure to thoroughly rinse the clams to remove any sand or grit before cooking.
• Berbere spice blend — Adjust the amount of berbere according to your spice preference. Add more for a spicier dish or reduce for a milder flavor.
• Injera — If you can't find injera, you can serve the clams with steamed rice or crusty bread as an alternative.

Tips & Tricks

• To enhance the flavors, let the clams marinate in the broth for a few minutes before serving.
• Adjust the spiciness by adding more or less berbere spice blend.
• Serve the dish with a side of Ethiopian-style lentils for a complete meal.
• Freshly squeezed lime juice can be used as a substitute for lemon juice.
• For a richer flavor, add a dollop of niter kibbeh to the finished dish.

Serving advice

Serve the Ethiopian Spiced Clams Oreganata as a main course, accompanied by injera or steamed rice. Garnish with fresh parsley for a pop of color and serve with lemon wedges on the side for an extra burst of citrus flavor.

Presentation advice

Arrange the clams in a large serving dish, making sure to pour the flavorful broth over the top. Sprinkle with fresh parsley for an attractive garnish. Serve the injera on a separate plate or basket alongside the clams, allowing guests to tear off pieces to enjoy with the dish.