Steamed Clams With Cilantro and Red Pepper Sauce Recipe #380947
I got this recipe idea from a co-worker and adjusted the ingredient amounts slightly per my personal taste. The recipe originally was indicated to serve six people, but this would not go over well in my household. DH and I usually buy a dozen clams, which we share. I have not tried it yet, but it sounds succulent. I would serve it as an appetizer or increase the recipe and serve as a main entre.
30 min | 15 min prep
SERVES 2
- 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)
- 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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5 stars