How do you keep live clams fresh?

It's best to cook clams the day of purchase. But they can be kept fresh for up to 2 days in the refrigerator. Store them in a single later on a large rimmed baking sheet covered with a damp cloth.

How do you make sure clams aren't tough?

The number one way to ensure clams are tender and not tough and chewy is to not overcook them. As soon as clams open, they are ready.

Drunken Clams with Wine, Garlic and Kielbasa

Description

This easy yet gourmet drunken clams recipe is deliciously fantastic. It's so simple to make! Tender and briny littleneck clams are bathed in a rich and creamy wine and garlic broth along with smoky kielbasa and fresh cherry tomatoes. Add a loaf of crusty Italian bread for a dinner you will not forget!

Ingredients

Units Scale

4 dozen littleneck clams
1/2 cup cornmeal
2 teaspoons kosher salt
1 pound fully cooked kielbasa, cut in 1 inch pieces
1 large onion, diced, about 2 cups
1 pint cherry tomatoes, cut in half
8 garlic cloves, minced
4 tablespoons salted butter, cut in pieces
1 cup dry white wine (Chardonnay, Sauvignon Blanc or Pinot Grigio)
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
loaf of Italian bread, cut in slices, and toasted or grilled

Cook Mode Prevent your screen from going dark

Instructions

Place clams in a large bowl and cover with cold water. Add the cornmeal and kosher salt. Stir. Let sit for 30 minutes.
Heat a grill to high heat.
Drain and rinse the clams in a colander.
In a deep foil pan (9 inch x 13 inch) add half of the kielbasa.
Add the clams, the remainder of the kielbasa, onion, cherry tomatoes, garlic, salted butter, dry white wine and heavy cream.
Cover the pan with foil.
Place the covered pan on the grill grate and close the lid.
Cook the clams for about 10 minutes and then stir. Recover the pan and cook for an additional 5 to 10 minutes or until the clams have opened and the sauce is bubbling.
Remove the pan from the grill. Sprinkle the clams with the fresh parsley and basil.
Serve with the toasted or grilled bread.

Notes

Clams are alive before cooking them. Fresh clams have tightly closed shells. If any clams are open, gently tap them on the counter to see if they close. If they remain open, toss them out as the clams are no longer alive.

Skip using iodized salt in the cornmeal sand purge as it will kill the clams before cooking.

Some littleneck clams with cook faster than others. Half way through the cooking time, stir the clams so they have enough room to open.

Prep Time: 10 minutes
soaking time: 30 minutes
Cook Time: 20 minutes
Category: entrée
Method: cook on stove top or grill
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 557
Sugar: 4.5 g
Sodium: 1519 mg
Fat: 35.6 g
Saturated Fat: 16.2 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 18.3 g
Fiber: 2.1 g
Protein: 31.2 g
Cholesterol: 158 mg