Clams With Red Bell Pepper & Garlic Recipe

Name: Clams With Red Bell Pepper & Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dozen littleneck clams, scrubbed; ¼ cup cornmeal; 1 tablespoon kosher salt; 1 ½ cups dry white wine; 2 red bell peppers, cut into thin strips; ¼ cup butter (1/2 stick); ¼ cup olive oil; 3 garlic cloves, minced; 2 teaspoons lemon peel, grated; ½ cup fresh cilantro, chopped

Servings: persons

4 dozen littleneck clams, scrubbed
¼ cup cornmeal
1 tablespoon kosher salt
1 ½ cups dry white wine
2 red bell peppers, cut into thin strips
¼ cup butter (1/2 stick)
¼ cup olive oil
3 garlic cloves, minced
2 teaspoons lemon peel, grated
½ 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.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 dozen littleneck clams, scrubbed, ¼ cup cornmeal, 1 tablespoon kosher salt, 1 ½ cups dry white wine, and more.

Yes, Clams With Red Bell Pepper & Garlic falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clams With Red Bell Pepper & Garlic

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