Ingredients Jump to Instructions ↓

  1. 4 pounds live littleneck clams, scrubbed

  2. 1/3 cup kosher salt

  3. 1 cup cornmeal

  4. 1/2 cup unsalted butter

  5. 1 small shallot , minced

  6. 2 leeks, cleaned and sliced, white and light green part only

  7. 2 pounds live mussels, beards removed and scrubbed

  8. 2 teaspoons salt-free seafood grill and broil seasoning

  9. 1/2 teaspoon red pepper flakes

  10. 1 bottle (750ml) Chardonnay or other white wine

  11. 2 teaspoons crushed garlic Crusty sourdough bread, for serving

Instructions Jump to Ingredients ↑

  1. At least 1 hour before cooking clams, mix the kosher salt and cornmeal into 1 gallon of water and soak the clams. Do not use iodized salt as it will instantly kill the clams. In a steamer or large pot set over medium-high heat, melt the butter. Add the shallots and leeks and saute until soft, about 5 minutes. Add the remaining ingredients, except bread, and bring to a boil . Reduce the heat to a simmer and add the clams and mussels. Cover with a tight fitting lid and steam over low heat until clams and mussels have opened, about 5 to 10 minutes. Discard any clams or mussels that have not opened. Transfer to serving bowls and ladle with broth. Serve hot with crusty bread to soak up the broth .


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