drunken clams
After swimming in white wine and butter, these little guys are ready to karaoke on your tastebuds. A lesson in moderation.
prep time
35 Min
cook time
15 Min
method
Stove Top
yield
Yields 50 individual clams
Ingredients
- 50 - little neck clams, live
- 1/3 cup kosher salt (iodized will kill clams)
- 1 cup cornmeal
- 1 tablespoon butter, unsalted
- 3 large cloves garlic, minced
- 1 cup dry white wine
- 1/4 cup fresh lemon juice (plus extra lemons for serving)
- - zest of one lemon
- 1 tablespoon red pepper flakes (or to taste)
- 3 tablespoons fresh parsley, finely chopped
How To Make drunken clams
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Step 11 hour before cooking mix kosher salt, cornmeal and cold water to fill large bowl. Add clams and refrigerate for 1 hour to remove sand.
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Step 2Remove clams from cornmeal mixture and scrub well under cold running water.
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Step 3Melt butter over medium heat in large stockpot, add garlic and saute for 1 minute.
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Step 4Add wine, lemon juice, lemon zest, and red pepper flakes and mix well into mixture.
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Step 5Gently add clams in one layer.
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Step 6Bring 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.
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Step 7To 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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