• Yield : 6 servings
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m
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  • 4 pounds live littleneck clams, scrubbed
  • 1/3 cup kosher salt
  • 1 cup cornmeal
  • 1/2 cup unsalted butter
  • 1 small shallot, minced
  • 2 leeks, cleaned and sliced, white and light green part only
  • 2 pounds live mussels, beards removed and scrubbed
  • 2 teaspoons salt-free seafood grill and broil seasoning
  • 1/2 teaspoon red pepper flakes
  • 1 bottle (750ml) Chardonnay or other white wine
  • 2 teaspoons crushed garlic
  • Crusty sourdough bread, for serving


Step 1

At least 1 hour before cooking clams, mix the kosher salt and cornmeal into 1 gallon of water and soak the clams. Do not use iodized salt as it will instantly kill the clams.

Step 2

In a steamer or large pot set over medium-high heat, melt the butter. Add the shallots and leeks and saute until soft, about 5 minutes. Add the remaining ingredients, except bread, and bring to a boil. Reduce the heat to a simmer and add the clams and mussels. Cover with a tight fitting lid and steam over low heat until clams and mussels have opened, about 5 to 10 minutes. Discard any clams or mussels that have not opened.

Step 3

Transfer to serving bowls and ladle with broth. Serve hot with crusty bread to soak up the broth.

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