Drunken Clams Recipe

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Drunken Clams

Patrick Johnson

By
@pwjohnso

After swimming in white wine and butter, these little guys are ready to karaoke on your tastebuds. A lesson in moderation.


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Comments:

Serves:

Yields 50 individual clams

Prep:

35 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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
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.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American
Hashtags: #Seafood, #Clams