Clams in Garlic Wine Sauce

Drunk As Fuck Clams w. Cilantro Butter

Apparently, clams are lightweights.

It would take a hell of a lot more than one cup of wine to get us blitzed. Try tequila. There still isn’t a damn thing that wine can’t fix. Throw in some cilantro, butter, and clams and you have a party. This new take on the classic drunken clams is on a whole new fucking level, like our blood alcohol content. Add some hot sauce or other hot shit for heat.

Clams in Garlic Wine Sauce
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KitchenAnarchist
Blitzed Clams w. Cilantro Butter
Blitzed Clams w. Cilantro Butter
Votes: 0
Rating: 0
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Rate this recipe!
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Servings Cook Time
4 25minutes
Servings
4
Cook Time
25minutes
Shit You'll Need
Servings:
Units:
Shit You'll Need
Servings:
Units:
What To Do With It
  1. Scrub and wash the clams thoroughly. They shouldn't have an odor. That means, if they smell like they need a checkup by a licensed gynecologist, we're going to need you to set those out at the road like a dirty hooker and drive away fast. If your clams are fresh, you're good to go.
  2. In a large saucepan with a lid, melt the butter over medium-high heat. Toss in garlic and cook until soft, about 2 - 3 minutes. Pour in the wine and bring to a boil. Throw in scallions, bell pepper, 1 tablespoon of cilantro, and squeeze half of the lemon into the pan.
  3. Add the clams to the liquid and cover. Let them simmer for about 7 - 10 minutes until all clams have opened, shaking the pan frequently to settle them into the liquid. Throw away any clams that don't open after this time.
  4. Remove the saucepan from heat and ladle into bowls with excess liquid from the saucepan. Sprinkle with the remaining cilantro, salt, and pepper and serve.

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