drunken clams
(3 ratings)
After swimming in white wine and butter, these little guys are ready to karaoke on your tastebuds. A lesson in moderation.
(3 ratings)
yield
serving(s)
prep time
35 Min
cook time
15 Min
method
Stove Top
Ingredients For drunken clams
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50little neck clams, live
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1/3 ckosher salt (iodized will kill clams)
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1 ccornmeal
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1 Tbspbutter, unsalted
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3 lgcloves garlic, minced
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1 cdry white wine
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1/4 cfresh lemon juice (plus extra lemons for serving)
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zest of one lemon
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1 Tbspred pepper flakes (or to taste)
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3 Tbspfresh parsley, finely chopped
How To Make drunken clams
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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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2Remove clams from cornmeal mixture and scrub well under cold running water.
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3Melt butter over medium heat in large stockpot, add garlic and saute for 1 minute.
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4Add wine, lemon juice, lemon zest, and red pepper flakes and mix well into mixture.
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5Gently add clams in one layer.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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