DRUNKEN CLAMS

Drunken Clams image

Provided by Patrick Johnson

Time 50m

Number Of Ingredients 10

50 little neck clams, live
1/3 c kosher salt (iodized will kill clams)
1 c cornmeal
1 Tbsp butter, unsalted
3 large cloves garlic, minced
1 c dry white wine
1/4 c fresh lemon juice (plus extra lemons for serving)
zest of one lemon
1 Tbsp red pepper flakes (or to taste)
3 Tbsp fresh parsley, finely chopped

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.