Clams With Red Bell Pepper & Garlic
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 4 dozen littleneck clams, scrubbed
- 59.14 ml cornmeal
- 14.79 ml kosher salt
- 354.88 ml dry white wine
- 2 red bell peppers, cut into thin strips
- 59.14 ml butter (1/2 stick)
- 59.14 ml olive oil
- 3 garlic cloves, minced
- 9.85 ml lemon peel, grated
- 118.29 ml fresh cilantro, chopped
directions
- Place clams in a large bowl. Add enough cold water to cover. Sprinkle with cornmeal and salt. Let stand 1 hour. Drain clams and rinse well.
- Combine wine, bell peppers, butter, oil, garlic and lemon peel in a large pot.
- Bring to a simmer over medium heat. Cover and cook 2 minutes.
- Increase heat to high and add all clams and chopped cilantro. Cover pot and cook until clams open, about 8 minutes. Discard any clams that do not open. Ladle clams and broth into bowls and serve.
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RECIPE SUBMITTED BY
Mary Close
Ridgefield, CT
I live in CT, I'm presently a stay at home mom. Love to ride my bicycle on beautiful days, love the beach, love my family and my dog and I love to cook!