3 tbsp. butter
3 cloves garlic, minced
4 dozen clams, in-shell, cleaned 1 bunch scallions, chopped
1 cup white wine
1⁄2 cup clam broth
1 bay leaf
2 tbsp. cilantro, chopped
1⁄2 tsp. sea salt
1⁄2 tsp. ground black pepper
1⁄4 tsp. red pepper flakes
juice of 2 lemons
- Place the Copper Chef on medium heat and melt the butter. Add the garlic and sweat for 2-3 minutes.
- Add the rest of the ingredients. Stir and cover.
- Cook until the clams have opened. Remove the clams to a serving bowl, leaving the liquid in the Copper Chef.
- Reduce the liquid by about a third. Pour over the clams before serving.
Eric’s Tip: The key to this recipe is to use the absolute freshest seafood possible. If you can’t find clams, then use mussels. If you can’t find mussels, then use shrimp. Serving over pasta or risotto turns this into an amazing meal!