This dish is not to be missed!
Recipe
Ingredients
| 3⁄4 | Cup | unsalted butter, softened |
| 1 | Teaspoon | minced garlic |
| 1⁄4 | Cup | fresh flat leaf parsley, chopped |
| 40 | each | clams, fresh scrubbed |
| 2 | Tablespoon | Hawaiian chili pepper water |
| 1⁄4 | Cup | soy sauce |
| 1 | each | lime, juiced |
Instructions
- Preheat the broiler.
- Prepare butter: combine the butter, garlic and parsley in a bowl and stir to blend well.
- Set aside.
- Heat a dry cast-iron skillet under the broiler for about 5 minutes until it becomes very hot.
- Using oven mitts, remove the skillet and add the clams.
- Dollop half of the prepared butter over the clams and place the skillet under the broiler again, 5-6" from the heat source.
- Cook for 5-6 minutes, until the clams have opened.
- Discard any that do not open.
- Pour the chili water and soy sauce over the clams.
- Stir to deglaze the pan and add the remaining butter.
- Transfer the clams to warmed serving bowl, pour sauce from pan over the clams, and sprits some lime juice over the top.
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