STEAMED
CLAMS
3 DOZEN CHERRYSTONE
CLAMS
3/4 CUPS WATER
1/3 CUP CHABLIS
OR OTHER DRY WHITE WINE
1 1/2 TABLESPOONS
OLD BAY SEASONING
1/2 TEASPOON GROUND
WHITE PEPPER
LEMON WEDGES
Scrub clams thoroughly,
discarding any that are cracked or open. Combine water and
next 3 ingredients in a large Dutch oven; bring to a boil.
Add clams; cover, reduce heat, and simmer 10 to 12 minutes
or until clams open. Remove and discard any unopened clams.
Remove remaining
clams with a slotted spoon, reserving liquid, if desired.
Serve clams immediately with reserved liquid and lemon wedges,
if desired.
Nutritional Information:
Approx , Protein 14.6g, Carbs 3.6g
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