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Clams In Lemon Butter Saue

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  Littleneck clams 4 Pound
  Cornmeal 3 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Chopped shallots 2 Tablespoon
  Chablis/Other dry white wine 1 1⁄2 Cup (24 tbs)
  Grated lemon rind 2 Teaspoon
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Butter 1⁄2 Cup (8 tbs), cut into pieces
  Minced fresh parsley 2 Tablespoon
  Minced green onions 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄4 Teaspoon

Scrub clams thoroughly, discarding any that are cracked or open.
Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal.
Let stand 30 minutes.
Drain and rinse clams; set aside.
Discard cornmeal.
Combine clams, chopped onion, shallots, and wine in a large Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 6 minutes or until most clams are open.
Remove clams to a serving bowl as they open; keep warm.
Discard any unopened clams.
Bring remaining liquid to a boil; cook over high heat until reduced to 1 cup.
Pour liquid through a sieve.
Pour strained liquid into a medium saucepan.
Bring liquid to a boil; reduce heat to simmer.
Stir in lemon rind, lemon juice, and garlic.
Remove from heat; add butter and remaining ingredients.
Stir with a whisk until butter melts.
Pour sauce over clams.

Recipe Summary

Difficulty Level: 
Side Dish

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Clams In Lemon Butter Saue Recipe