Steamed Clams with Cilantro and Red Pepper |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Serve crusty bread and a chilled Pinot Grigio throughout the meal. Beer would be fun, too. Ingredients:
5 tablespoons unsalted butter |
1 1/2 cups thinly sliced green onions |
1 1/4 cups chopped fresh cilantro |
2 cups sake or dry vermouth |
4 garlic cloves, pressed |
1 teaspoon worcestershire sauce |
1/2 teaspoon dried crushed red pepper |
4 dozen littleneck clams, scrubbed |
Directions:
1. Melt 4 tablespoons butter in large pot over medium heat. Add green onions and cook 3 minutes. Add 1 cup chopped fresh cilantro and next 4 ingredients. Increase heat to high; bring mixture to boil. Add clams; cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Pour sauce over clams. Sprinkle with remaining 1/4 cup chopped cilantro and serve.
|
|