Clams With Red Bell Pepper & Garlic |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a delicious recipe from a July, 1996 Bon Appetit magazine. Serve with a loaf of bread to dip in the incredible broth. Enjoy. Ingredients:
4 dozen littleneck clams, scrubbed |
1/4 cup cornmeal |
1 tablespoon kosher salt |
1 1/2 cups dry white wine |
2 red bell peppers, cut into thin strips |
1/4 cup butter (1/2 stick) |
1/4 cup olive oil |
3 garlic cloves, minced |
2 teaspoons lemon peel, grated |
1/2 cup fresh cilantro, chopped |
Directions:
1. 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.
2. Combine wine, bell peppers, butter, oil, garlic and lemon peel in a large pot.
3. Bring to a simmer over medium heat. Cover and cook 2 minutes.
4. 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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