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

1. Place clams in a large bowl.
2. Add enough cold water to cover.
3. Sprinkle with cornmeal and salt.
4. Let stand 1 hour.
5. Drain clams and rinse well.
6. Combine wine, bell peppers, butter, oil, garlic and lemon peel in a large pot.
7. Bring to a simmer over medium heat.
8. Cover and cook 2 minutes.
9. Increase heat to high and add all clams and chopped cilantro.
10. Cover pot and cook until clams open, about 8 minutes.
11. Discard any clams that do not open.
12. 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)