Steamed Clams with Cilantro and Red Pepper

Name: Steamed Clams with Cilantro and Red Pepper
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 296 milliliters chopped fresh cilantro; 4 garlic cloves, pressed; 355 milliliters thinly sliced green onions; 48 littleneck clams, scrubbed; 1 teaspoons dried crushed red pepper; 473 milliliters sake or dry vermouth; 5 Tbsps unsalted butter; 1 teaspoon Worcestershire sauce

Steamed Clams with Cilantro and Red Pepper is a gluten free and pescatarian recipe with 6 servings. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 218 calories, 4g of protein, and 10g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. If you have cilantro, sake, butter, and a few other ingredients on hand, you can make it.

Instructions

Melt 4 tablespoons butter in large pot over medium heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add green onions and cook 3 minutes.

Ingredients you will need

Green Onions

Add 1 cup chopped fresh cilantro and next 4 ingredients. Increase heat to high; bring mixture to boil.

Ingredients you will need

Fresh Cilantro

Add clams; cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute.

Ingredients you will need

Clams

Soup

Equipment you will use

Slotted Spoon

Bowl

Pot

Whisk in remaining 1 tablespoon butter. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Equipment you will use

Whisk

Pour sauce over clams.

Ingredients you will need

Clams

Sauce

Sprinkle with remaining 1/4 cup chopped cilantro and serve.

Ingredients you will need

Cilantro

Equipment

Ingredients

Servings:

296milliliters

chopped fresh cilantro 4

garlic cloves, pressed 355milliliters

thinly sliced green onions 48

littleneck clams, scrubbed 1teaspoons

dried crushed red pepper 473milliliters

sake or dry vermouth 5Tbsps

unsalted butter 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Clams on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.