Julee Rosso, Sheila Lukins

Portuguese Clams

Preparation info

  • 4

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Steamed in a tangy broth touched with the fresh taste of cilantro. Lovely served with thick slices of country bread.

Ingredients

  • 3 dozen littleneck clams (as small as you can find), well scrubbed
  • 1 tablespoon cornmeal
  • 1

Method

  1. Place the clams in a large bowl and cover them with cold water. Sprinkle with the cornmeal and salt. Let stand 1 hour. Rinse, and drain.
  2. In a large skillet combine the wine, butter, oil, garlic, and lemon zest. Bring to a simmer over medium-low heat; cover, and cook 1 minute.
  3. Add the clams and ¼