Steamed Littlenecks

Name: Steamed Littlenecks
Yield: 2 to 4 portions
Ingredients: 2 dozen littleneck clams, well scrubbed; 1 ripe plum tomato, diced; ½ cup dry white wine; ½ cup water; 1 tablespoon salt; 1 tablespoon cornmeal; 2 tablespoons chopped fresh parsley; 2 cloves garlic, minced; 4 tablespoons (½ stick) unsalted butter; 2 shallots, peeled and chopped

Preparation info

2 to 4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We love the microwave for steaming shellfish. In just 10 minutes you have a perfectly cooked dish, ready to put on the table. Serve this in shallow soup bowls, spooning the broth over clams—or serve it as an entrée over linguine or angel hair pasta.

Ingredients

2 dozen littleneck clams, well scrubbed
1 tablespoon salt
1 tablespoon <

Fish course
Pescatarian
Gluten-free
Microwave

Method

Place the clams in a large bowl and cover them with cold water. Sprinkle with the salt and cornmeal. Let stand 1 hour. Rinse, and drain.
In a microwave-safe casserole large enough to hold the clams in one layer, combine the wine, water, butter, shallots, parsley, garlic, and tomato. Stir well. Cook on full power (650 to 700 watts) uncovered, for 5 minutes.