Steamed Clams with Cilantro and Red Pepper
By Mother
Serve crusty bread and a chilled Pinot Grigio throuhout the meal. Beer would be fun, too.
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Ingredients
- 3 tablespoons unsalted butter
- 1 1/2 cups thinly sliced green onions
- 1 1/4 chopped fresh cilantro
- 2 cups sake or dry vermouth
- 4 garlic cloves pressed
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon dried crushed red pepper
- 4 dozen littleneck clams scrubbed
Details
Servings 6
Preparation
Step 1
Melt 4 tablespoons butter in a large pot over medium heat. Add green onions and cook 3 minutes. Add i cup chopped fressh cilantro and net 4 ingredients. Increase the heat to high: bring mixture to boil. Add clams,and cover pot.
Cook until clams open shaking pot often abuout 7 minutes. Using slotted spoon transfer clams to 6 soup bowls (discard any clams that do not open)
Boil remaining liquid over high hea until slightly thickened, about 1 minute. Wisk in remaining 1 tablespoon butter. Season with salt and pepper.
Pour sauce over clams. Sprinkle with remaining cilantro and serve.
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