Ingredients for Clams With Red Bell Pepper Garlic
- Littleneck Clams
- 2 tablespoons cornmeal
- Kosher Salt
- Dry White Wine
- Red Bell Peppers
- 4 tablespoons butter
- Olive Oil
- Garlic Cloves
- Zest of 1 lemon
- Fresh Cilantro
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How to Make Clams With Red Bell Pepper Garlic
- Scrub 2 pounds of clams under cold running water and place in a large bowl.
- Add enough cold water to cover the clams completely. Sprinkle with 2 tablespoons of cornmeal and 1 teaspoon of salt.
- Let stand for 1 hour to allow the clams to purge any sand.
- Drain clams and rinse thoroughly under cold water.
- In a large pot, combine 1/2 cup dry white wine, 1 large red bell pepper (seeded and thinly sliced), 4 tablespoons butter, 2 tablespoons olive oil, 4 cloves garlic (minced), and the zest of 1 lemon.
- Bring to a simmer over medium heat, then reduce heat to low, cover and cook for 2 minutes.
- Increase heat to high, add the clams and 1/4 cup chopped fresh cilantro.
- Cover the pot and cook until all clams have opened, about 8-10 minutes. Discard any clams that do not open.
- Ladle the clams and their delicious broth into bowls and serve immediately with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
6g
Fat
23g
Carbs
2g
