- Level: Easy
- Total: 1 hr 25 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 778
- Total Fat
- 22 g
- Saturated Fat
- 11 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 66 g
- Cholesterol
- 174 mg
- Sodium
- 2327 mg
- Level: Easy
- Total: 1 hr 25 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 778
- Total Fat
- 22 g
- Saturated Fat
- 11 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 66 g
- Cholesterol
- 174 mg
- Sodium
- 2327 mg
Ingredients
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.
