Shut Your Pie Hole Clams
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
44
Sourness
45
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
5 tbsps
Butter1.25 cups
Green Onion (thinly sliced)1 large
Shallot (finely chopped)1.25 cups
Cilantro Leaves (chopped fresh)1 cup
Vermouth (dry)1 cup
White Wine (dry)1 cup
Vegetable Stock1 tsp
Worcestershire SauceDirections:
1
Melt 4 tablespoons butter in large pot over medium heat
2
Add green onions and shallot and cook 3 minutes
3
Add 1 cup chopped fresh cilantro and next 6 ingredients
4
Increase heat to high; bring mixture to boil
5
Add clams and cover pot
6
Cook until clams open, shaking pot often, about 7 minutes
7
Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open)
8
Boil remaining liquid over high heat until slightly thickened, about 1 minute
9
Whisk in remaining 1 tablespoon butter
10
Season with salt and pepper
11
Pour sauce over clams
12
Sprinkle with remaining 1/4 cup chopped cilantro and serve