Steamer Clams with Tomato, Garlic, Lemon, Dill, and Parsley
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Steamer Clams with Tomato, Garlic, Lemon, Dill, and Parsley
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 lbs manila clams
- 1 tbsp cornmeal
- 2 tbsp olive oil
- crushed red pepper flakes dash
- 3 tbsp red onion diced
- 4 cloves garlic minced
- 1 cup grape tomatoes
- lemon zest and juice from 1
- 1 cup chicken broth
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 2 tbsp dill chopped, fresh
- 2 tbsp parsley chopped, fresh
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.
- Side Note: Discard any clams that did not open.
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