Clams With Red Bell Pepper & Garlic
- 4 dozen littleneck clams, scrubbed
- 14 cup cornmeal
- 1 tablespoon kosher salt
- 1 12 cups dry white wine
- 2 red bell peppers, cut into thin strips
- 14 cup butter (1/2 stick)
- 14 cup olive oil
- 3 garlic cloves, minced
- 2 teaspoons lemon peel, grated
- 12 cup fresh cilantro, chopped
- Place clams in a large bowl.
- Add enough cold water to cover.
- Sprinkle with cornmeal and salt.
- Let stand 1 hour.
- Drain clams and rinse well.
- Combine wine, bell peppers, butter, oil, garlic and lemon peel in a large pot.
- Bring to a simmer over medium heat.
- Cover and cook 2 minutes.
- Increase heat to high and add all clams and chopped cilantro.
- Cover pot and cook until clams open, about 8 minutes.
- Discard any clams that do not open.
- Ladle clams and broth into bowls and serve.
littleneck clams, cornmeal, kosher salt, white wine, red bell peppers, butter, olive oil, garlic, lemon peel, fresh cilantro
Taken from www.food.com/recipe/clams-with-red-bell-pepper-garlic-225733 (may not work)