drunken clams

★★★★★ 2 Reviews
pwjohnso avatar
By Patrick Johnson
from Kingwood, TX

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

★★★★★ 2 Reviews
serves Yields 50 individual clams
prep time 35 Min
cook time 15 Min
method Stove Top

Ingredients For drunken clams

  • 50
    little neck clams, live
  • 1/3 c
    kosher salt (iodized will kill clams)
  • 1 c
    cornmeal
  • 1 Tbsp
    butter, unsalted
  • 3 lg
    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

How To Make drunken clams

  • 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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