littleneck clams, scrubbed
1 1/2 cups
dry white wine
red bell peppers, cut into thin strips
( 1/2 stick)
garlic cloves, minced
lemon peel, grated
fresh cilantro, chopped
- 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.