Steamed Clams In Lemon-Garlic Broth

1. 1

   Place the clams in a large bowl of cold, salted water for 30 minutes to remove any sand. Drain and rinse, gently brushing clam shells to remove any grit.

2. 2

   In a large, covered pot, heat water to almost a boil. Add tea bags and allow to steep for 3-5 minutes. Thoroughly squeeze tea bags into pot and discard bags.

3. 3

   Add the parsley stems into pot with tea. Add garlic to pot and bring to a boil.

4. 4

   Add clams, in their shells, cover and continue to boil, allowing the clams to steam open. Once they are opened (approximately 3 minutes), use a large, slotted spoon to remove them and place in a bowl. Discard any clams which do not open.

5. 5

   Using a mesh colander, strain the steaming liquid into the bowl with the clams.

6. 6

   Chop parsley leaves, and toss over the clams.

7. 7

   Serve immediately with crusty bread for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.