Steamer Clams with Tomato, Garlic, Lemon, Dill, and Parsley
Course Main
Cuisine American
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Cleaning Time: 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 4
Author Pam - For the Love of Cooking
Equipment
Large skillet
Ingredients
2lbsManilla clams
1tbspcornmeal
2tbspolive oil
Dash of crushed red pepper flakes
3tbspred oniondiced
4clovesof garlicminced
1cupof grape tomatoes
Zest & juice from 1 lemon
1cupof chicken broth
Sea salt and freshly cracked pepperto taste
2tbspfresh dillchopped
2tbspfresh parsleychopped
Instructions
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 clamshells. Discard any shells that are not very tightly sealed.
Heat the olive oil in 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, lemon juice, chicken broth, half of the dill, and half of the parsley 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 clamshells have opened.
Remove the lid and sprinkle the clams with the remaining fresh dill and parsley. Serve immediately with extra lemon. Enjoy.