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Steamer Clams with Tomato, Garlic, Lemon, Dill, and Parsley

Steamer Clams with Tomato, Garlic, Lemon, Dill, and Parsley

by Pam on April 17, 2013

My husband was craving fish for dinner but when I went to pick some up from our local grocery store, they only had a little bit of fresh halibut left. My kids saw the Manilla clams and begged me to make those for dinner too. This recipe couldn’t be more quick and easy to make. I just sautéed some red onion and garlic together then tossed in grape tomatoes then added lemon juice , chicken broth, and seasonings. I tossed in the clams and steamed them for 5 minutes. I topped them off with fresh dill and parsley before serving. Simple, quick. and delicious! My kids devoured these clams and sopped up the liquid with some crusty bread. This recipe was a huge hit with all of us and will be on the menu again very soon.

Place the clams into a large bowl then rinse them well with water. Cover them with more water then sprinkle the top with cornmeal. Place into the refrigerator for 1 hour. Side Note: The cornmeal helps clean the clams, see here[1] for a more detailed reason.  After an hour, remove from the refrigerator, rinse, drain, and scrub the clam shells. Discard any shells that are not very tightly sealed.

Heat the olive oil a large skillet over medium heat. Add the red onion and crushed red pepper flakes to the skillet then cook, stirring often, for 3 minutes. Add the minced garlic and tomatoes, then cook, stirring constantly, for 1 minute. Add the lemon zest and juice and chicken broth to the skillet then season with sea salt and freshly cracked pepper, to taste. Add the rinsed and cleaned clams to the skillet, cover with a lid, and cook for 5 minutes, or until all of the clam shells have opened. Remove the lid and sprinkle the clams with the fresh dill and parsley. Serve immediately with extra lemon. Side Note: Discard any clams that did not open. Enjoy.

 



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Steamer Clams with Tomato, Garlic, Lemon, Dill, and Parsley




Yield: 4



Ingredients:

2 lbs Manilla clams
1 tbsp cornmeal
2 tbsp olive oil
Dash of crushed red pepper flakes
3 tbsp red onion, diced
4 cloves of garlic, minced
1 cup of grape tomatoes
Zest & juice from 1 lemon
1 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped

Directions:

Place the clams into a large bowl then rinse them well with water. Cover them with more water then sprinkle the top with cornmeal. Place into the refrigerator for 1 hour. Side Note: The cornmeal helps clean the clams, see here for a more detailed reason. After an hour, remove from the refrigerator, rinse, drain, and scrub the clam shells. Discard any shells that are not very tightly sealed.

Heat the olive oil a large skillet over medium heat. Add the red onion and crushed red pepper flakes to the skillet then cook, stirring often, for 3 minutes. Add the minced garlic and tomatoes, then cook, stirring constantly, for 1 minute. Add the lemon zest and juice and chicken broth to the skillet then season with sea salt and freshly cracked pepper, to taste. Add the rinsed and cleaned clams to the skillet, cover with a lid, and cook for 5 minutes, or until all of the clam shells have opened. Remove the lid and sprinkle the clams with the fresh dill and parsley. Serve immediately with extra lemon. Side Note: Discard any clams that did not open. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ here (www.askachef.tv)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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