DRUNKEN CLAMS
After swimming in white wine and butter, these little guys are ready to karaoke on your tastebuds. A lesson in moderation.
Provided by Patrick Johnson
Categories Seafood Appetizers
Time 50m
Number Of Ingredients 10
Steps:
- 1. 1 hour before cooking mix kosher salt, cornmeal and cold water to fill large bowl. Add clams and refrigerate for 1 hour to remove sand.
- 2. Remove clams from cornmeal mixture and scrub well under cold running water.
- 3. Melt butter over medium heat in large stockpot, add garlic and saute for 1 minute.
- 4. Add wine, lemon juice, lemon zest, and red pepper flakes and mix well into mixture.
- 5. Gently add clams in one layer.
- 6. Bring liquid to boil then cover tightly and lower heat to gentle simmer. Steam until clams open...typically between 10 and 12 minutes. Discard all clams that did not open.
- 7. To serve, add clams to a large bowl, pour broth over the clams and sprinkle with parsley. Add more lemon juice if desired. Use crusty french bread to soak up the broth.
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