Drunken Clams

These are like pimped out steamers...I used Little Necks, because that is what I like, but I like them a little more flavorful than just steamed in water...you can reserve the leftover broth (there is quite a bit) for a stock for clam chowder or like I did make it into a pasta sauce the next day.

50 live Little Neck clams
1/3 C Kosher salt (not iodized...which will kill the clams)
1 C Cornmeal
2 T unsalted butter
3 large cloves garlic (or to taste), minced
1 C dry white wine (the rule is 1/4 c per dozen roughly)
1/4 C fresh lemon juice (two lemons), plus extra lemons to squeeze over top
zest of one lemon
Red Pepper Flakes to taste (I used a lot and it gave it a nice kick)
fresh parsley (about 2 T), finely chopped

1/2 hour before cooking mix kosher salt, cornmeal and cold water to fill a very large bowl. Place the clams in gently and put back in fridge (this will get all the sand out). Then scrub the clams under cold running water with a stiff brush and place in another bowl and back in the fridge until ready to use.

Melt butter over medium heat in very large pot or stockpot. Add garlic and saute while stirring constantly for 1 min (you dont want burnt garlic). Add wine, lemon juice, lemon zest, red pepper flakes and stir..add clams gently in one layer to pan.

Bring liquid to a boil and then cover tightly and lower heat so it is gently simmering. You will let them steam til all clams open (took me about 11 minutes). Discard any clams that did not open once most of them have. Sprinkle fresh parsley over top of clams.

To serve: Place clams in a bowl and ladle broth over top. Serve with some warm crusty sourdough to sop up the broth after...Squeese lemon juice over top and voila!