Makes: 4-6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
5-6 pounds fresh clams, scrubbed and rinsed
5 cloves garlic, minced
1 shallot, minced
1 red onion, diced
5 tablespoons butter
2 tablespoons extra virgin olive oil
1 cup Pinot Grigio white wine
1 1/2 cups water
1 lemon, cut into wedges
1/2 tablespoon red pepper flakes
3 tablespoons fresh parsley, roughly chopped
3 tablespoons fresh cilantro, roughly chopped
Black pepper, to taste
Few dashes Sriracha hot sauce (optional)
In a very large pot (with a lid) over medium/high heat, add 3 tablespoons butter and olive oil. Once butter is melted, add garlic, shallot, and onion, sautéing until soft, about 5-6 minutes. Add red pepper flakes and a good dash of black pepper. Stir. Add wine and water; bring to a rolling boil. Add clams, cover, and let steam stirring once or twice for 5-10 minutes or until the clams open on their own.
Toss in remaining 2 tablespoons butter, few dashes of Sriracha, parsley, and cilantro. Squeeze lemon over clams then toss rinds into pot. Give everything a quick stir, spooning some of the liquid at the bottom over all the clams. Serve immediately.
*If some of the clams don't open, throw them away.
Prep Time: 20 minutes
Cook Time: 10 minutes
5-6 pounds fresh clams, scrubbed and rinsed
5 cloves garlic, minced
1 shallot, minced
1 red onion, diced
5 tablespoons butter
2 tablespoons extra virgin olive oil
1 cup Pinot Grigio white wine
1 1/2 cups water
1 lemon, cut into wedges
1/2 tablespoon red pepper flakes
3 tablespoons fresh parsley, roughly chopped
3 tablespoons fresh cilantro, roughly chopped
Black pepper, to taste
Few dashes Sriracha hot sauce (optional)
In a very large pot (with a lid) over medium/high heat, add 3 tablespoons butter and olive oil. Once butter is melted, add garlic, shallot, and onion, sautéing until soft, about 5-6 minutes. Add red pepper flakes and a good dash of black pepper. Stir. Add wine and water; bring to a rolling boil. Add clams, cover, and let steam stirring once or twice for 5-10 minutes or until the clams open on their own.
Toss in remaining 2 tablespoons butter, few dashes of Sriracha, parsley, and cilantro. Squeeze lemon over clams then toss rinds into pot. Give everything a quick stir, spooning some of the liquid at the bottom over all the clams. Serve immediately.
*If some of the clams don't open, throw them away.
