Ingredients
-
4
-
1/4
-
1
-
1 1/2
-
2
-
1/4
-
1/4
-
3
-
2
-
1/2
-
-
-
-
-
Directions
Clams With Red Bell Pepper & Garlic, This is a delicious recipe from a July, 1996 Bon Appetit magazine Serve with a loaf of bread to dip in the incredible broth Enjoy , This is my favorite steamer recipe and I had lost it several years ago Have been searching the internet for it and finally found it- thank you Mary! Made these all the time at my beach house to rave reviews , This is a delicious recipe from a July, 1996 Bon Appetit magazine Serve with a loaf of bread to dip in the incredible broth Enjoy
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Steps
|
1
Done
|
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. |
|
2
Done
|
Combine Wine, Bell Peppers, Butter, Oil, Garlic and Lemon Peel in a Large Pot. |
|
3
Done
|
Bring to a Simmer Over Medium Heat. Cover and Cook 2 Minutes. |
|
4
Done
|
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. |
