BUTTER-STEAMED CLAMS

Butter-Steamed Clams image

Yield serves 8 as an appetizer, 4 as a main course

Number Of Ingredients 11

1 cup Chicken Stock (page 230) or store-bought low-sodium chicken broth
1 cup white wine
2 garlic cloves, chopped
1/4 yellow onion, thinly sliced
1/4 cup roughly chopped fresh flat-leaf parsley
2 tablespoons roughly chopped fresh cilantro
1/2 teaspoon red pepper flakes
2 tablespoons freshly squeezed lemon juice
4 pounds Manila clams, scrubbed
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon freshly ground black pepper

Steps:

Pour the chicken stock and wine into a stockpot or a large pot and bring to a boil over high heat. Cook for 10 minutes or until the liquid is reduced to 1/4 cup. The last 2 minutes of the reduction goes quickly, so check often. The liquid will resemble a brown glaze. Remove the pan from the heat.
Add the garlic, onion, parsley, cilantro, red pepper flakes, and lemon juice to the pan and stir. Add the clams, cover the pan, and cook on high for 5 to 10 minutes, or until the clams open.
Remove the pan from the heat and discard any unopened clams. Add the butter and pepper, cover, and let sit until the butter melts, about 2 minutes. Toss gently.
Spoon the clams into bowls, spooning any liquid remaining in the pan over the top. Serve hot.