Recipe - Steamed Clams With Red Pepper And Cilantro

1 cup Dry white wine
2 tablespoon Garlic; finely chopped
Three fourths teaspoon Crushed red pepper
3 pound Clams; scrubbed
1/3 cup Chopped fresh cilantro

Bring wine, garlic and red pepper to boil in large pot. Add clams, cover
and steam until clams open, about 8 minutes. Discard any clams that do not
open. Using tongs, transfer clams to bowl. Add cilantro to cooking liquid.
Season with salt and pepper. Pour liquid over clams. Serve with bread.

Per serving: 149 Calories; 2g Fat (12% calories from fat); 22g Protein; 5g
Carbohydrate; 58mg Cholesterol; 97mg Sodium

Suggested Wine: Vin Gris de Cigare Bonny Doon Vineyard

NOTES : Serve with plenty of crusty French bread for soaking up the broth.

Recipe by: Bobby Flay

Posted to EATL Digest by Betsy Burtis ebburtis@IX.NETCOM.COM on Sep 9,
1997