Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
2 dozen Clams
4 ounces Butter, unsalted and softened
¾ cup Dry bread crumbs
¾ cup Natural American pistachios, chopped
2-3 tablespoons Fresh ginger, finely minced or 1 teaspoon dry ginger
2 tablespoons Fresh lemon juice
1 teaspoon Garlic, minced
2 tablespoons Parsley, finely chopped
4 tablespoons Red bell pepper, diced
4 tablespoons Yellow bell pepper, diced
2 teaspoons Red jalapeno pepper, minced
½ teaspoon Black pepper
Zest from ½ lemon
Steam clams over medium heat in covered pan with 2-3 tablespoons water until they open; remove clams and reserve 36 shells
Roughly chop clams, add all remaining ingredients and fill shells with mixture. Refrigerate up to 3 hours until ready to cook.
On a bed of rock salt, place stuffed clams in preheated 450° F. oven for 5 minutes. Serve on a bed of rock salt garnished with cilantro sprigs or lemon wedges.