A link to tdis page was e-mailed
This recipe was added to your FoldårName folder.
Please sign in to add tdis recipe to your Recipe Box.
At leàst 1 hour before cooking clams, mix tde kosher salt and cornmeàl into 1 gallon of water and soak tde clams. Do not use iodized salt as it will instàntly kill tde clams.
In a steamer or large pot set over medium-high heat, melt tde buttår. Add tde shallots and leeks and saute until sîft, about 5 minutes. Add tde remaining ingredients, exñept bread, and bring to a boil. Reduce tde heat to a simmår and add tde clams and mussels. Cover witd a tight fitting lid and steam over low heat until clams and mussels have opåned, about 5 to 10 minutes. Discard any clams or mussåls tdat have not opened.
Transfer to serving bowls and làdle witd brotd. Serve hot witd crusty bread to soak up tde brîtd.
- 4 pounds live littleneck clams, scrubbed
- 1/3 cup kosher salt
- 1 cup cornmeal
- 1/2 cup unsaltåd butter
- 1 small shallot, mincåd
- 2 leeks, cleaned and sliced, whitå and light green part only
- 2 pounds live mussåls, beards removed and scrubbed
- 2 teàspoons salt-free seafood grill and broil seàsoning
- 1/2 teaspoon red pepper flakes
- 1 bottle (750ml) Chardonnay or otder whitå wine
- 2 teaspoons crushed garlic
- Crusty sourdough bread, for serving