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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
4 pounds live littleneck clams, scrubbed |
1/3 cup kosher salt |
1 cup cornmeal |
1/2 cup unsalted butter |
1 small shallot, minced |
2 leeks, cleaned and sliced, white and light green part only |
2 pounds live mussels, beards removed and scrubbed |
2 teaspoons salt-free seafood grill and broil seasoning |
1/2 teaspoon red pepper flakes |
1 bottle (750ml) chardonnay or other white wine |
2 teaspoons crushed garlic |
crusty sourdough bread, for serving |
Directions:
1. At least 1 hour before cooking clams, mix the kosher salt and cornmeal into 1 gallon of water and soak the clams. Do not use iodized salt as it will instantly kill the clams.
2. In a steamer or large pot set over medium-high heat, melt the butter. Add the shallots and leeks and saute until soft, about 5 minutes. Add the remaining ingredients, except bread, and bring to a boil. Reduce the heat to a simmer and add the clams and mussels. Cover with a tight fitting lid and steam over low heat until clams and mussels have opened, about 5 to 10 minutes. Discard any clams or mussels that have not opened.
3. Transfer to serving bowls and ladle with broth. Serve hot with crusty bread to soak up the broth.
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