Name: Steamers
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 servings
Ingredients: 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

Directions

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

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Steamers

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