Steamed Clams With Cilantro and Red Pepper Sauce
Ready In: 30 mins
Serves: 2
Ingredients
- 12 littleneck clams, Scrubbed
- 5 tablespoons butter, unsalted
- 1⁄2 cup scallion, thinly Sliced
- 1 1⁄4 cups cilantro, fresh, chopped
- 1⁄4 cup sake (or Dry Vermouth)
- 1 garlic clove, minced
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2 teaspoon red pepper flakes, crushed
- salt (to taste)
- pepper (to taste)
Directions
- In a large pot over medium heat, melt 4 tbs. butter. Add scallions and cook for three minutes. Add 1 cup chopped fresh cilantro, sake (or dry vermouth), garlic, worcestershire sauce and red pepper flakes.
- Increase heat to high and bring mixture to a boil. Add clams and cover pot. Cook until clams open, shaking pot often, for 7-10 minutes.
- Using a slotted spoon, transfer clams to two soup bowls. Discard.
- any clams that do not open.
- Boil remaining liquid over high heat until slightly thickened (for about one minute).
- Whisk in remaining 1 tablespoon butter. Season with salt and pepper.
- Pour sauce over clams. Garnish with remaining 1/4 cup chopped cilantro and serve.
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