Steamed Clams - Recipe #2, Lower Fat/Calorie Version

I started out this recipe by purging (soaking) 1/2 to 1 pound of clams in an Almond/Coconut Milk in the fridge for about an hour or so. I also made it easy on myself by buying a bag of Diced Ham.

Fry a handful of diced Ham in 1 tablespoon of Olive Oil. Fry until browned.

Add 1/3 cup canned petite diced Tomatoes or fresh,  1/4 cup diced Leeks, 1 tablespoon minced Garlic (I buy a jar of it and keep it in the fridge), 1 teaspoon Salt & 2 teaspoons Pepper. Cook on Medium-Low heat for 1-2 minutes.

Added 1/4 cup of Chicken Stock

This is the milk I used to purge my clams, plus I added it as an additional steaming liquid.

I strained the milk that the clams were in and added it to the pan. Approximately 1/2 cup of the Almond/Coconut Milk. 

Simmer the broth for about 1-2 minutes more.
Do not let the broth come to a boil at this point.

Added the Clams!!! These are really tiny, but I like 'em. I think this was a 1/2 pound of clams, maybe a pound??

I put a lid on the pan and let it steam for 6 minutes. Everybody open wide!!
If there are any clams that do not open, it is recommended you do not eat it.

How succulent does that look!!  I ate the whole pan of Clams!  Mmm, Mmm, Good!!!