Steamed Clams With Cilantro and Red Pepper Sauce
- Ready In:
- 30mins
- Ingredients:
- 10
- 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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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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