I'm not a big fan of Clams but Chilemaiden loves 'em and they were on sale so ......
These came out suprisingly well (I actually enjoyed them for a change). Two pounds is enough to be shared as a starter (or lite supper for two as we did). Get yourself a good loaf of crusty bread (we shared a sourdough baguette) to sop up the juices with. The recipe produced about 2 cups of broth of which 1 cup was reserved for later to make soup or chowder.

1. In a heavy pot, over very low heat, melt oil and 1 Tablespoon of butter. Add shallots, garlic, pinch of salt and some fresh cracked pepper. Cook for 20 minutes or until they are good and golden brown. Turn up the heat, add the red pepper flakes, white wine, chicken stock and clams. Bring to a boil and turn down heat and simmer for 5 minutes. Add remaining butter, lemon juice, and fresh herbs. Simmer for 2 more minutes.

2. Serve in a large bowl with Toasted bread on the side.

Note: Be Careful with the Salt, the tobasco is quite salty.

The Wife thought they were fantastic.

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From: Robert Lusk
Posted By: PepperFool.com
Post Date: 03-08-03