Name: Shut Your Pie Hole Clams
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 5 tablespoons butter; 1 1/4 cups thinly sliced green onions; 1 large shallot, finely chopped; 1 1/4 cups chopped fresh cilantro leaves; 1 cup dry vermouth; 1 cup dry white wine; 1 cup vegetable stock; 12 garlic cloves, finely chopped; 1 teaspoon Worcestershire sauce; 1/2 teaspoon dried crushed red pepper; 4 dozen littleneck clams, scrubbed; Salt and freshly ground cracked black pepper

Directions

Melt 4 tablespoons butter in large pot over medium heat. Add green onions and shallot and cook 3 minutes. Add 1 cup chopped fresh cilantro and next 6 ingredients. Increase heat to high; bring mixture to boil. Add clams and cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Pour sauce over clams. Sprinkle with remaining 1/4 cup chopped cilantro and serve.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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Shut Your Pie Hole Clams

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