Steamed Clams With Coriander-Garlic Essence (Recipe)

 

Ingredients

48 littleneck clams
125g (4oz) unsalted whipped butter, well chilled and cut into pieces
1/4 tsp whole black peppercorns
1/2 tsp salt
30g (1oz) coarsely chopped coriander leaves, plus extra, finely chopped, for garnish
1 clove garlic, crushed

Steps

1. Scrub the clams well under cold running water.  Discard any clams with open or partially open shells.  Place the clams in a large heavy pot along with 125ml (4fl oz) water and all the remaining ingredients.

2. Bring the mixture to a boil.  Cover the pot with a tight-fitting lid and cook over high heat for 6 to 8 minutes, shaking the pot back and forth every so often to cook the clams evenly.  Remove from the heat when the clam shells open up.

3. Transfer the clams to four large, flat soup plates an pour the broth over them.  Garnish with the chopped coriander and serve immediately.

Tips: Clam Facts

When buying hard-shell clams in the shell, make sure the shells are tightly closed.  If the shell is open slightly, tap it to see if it snaps shut.  If the shell does not close tightly, discard the clam.