1 lb Clams
1/4 C Vegetable stock
1/2 C Heavy Cream
1 T Butter
3 Oz Tequila
1 Lime (cut in 1/2)
2 T Cilantro (chopped)
Sliced baguette for dipping into sauce (optional but highly recommended)
Note: For US East Coast: Use Littleneck Clams; For US West Coast: Use Manila Clams.
- Chop Cilantro and reserve
- Cut Lime in half and reserve
- Heat small saucepan over medium heat for about 30 seconds to 1 minute until hot.
- Add Tequila and cook for 30 seconds to burn off the alcohol.
- Add clams, vegetable stock, and heavy cream, then cover and allow to simmer about 3 to 5 minutes until all of the clams have opened up. Discard any clams that do not open on their own. Remove from heat.
- Add butter and cilantro, then squeeze in juice of 1/2 lime and stir. Taste for seasoning. Add a pinch of kosher salt &/or more lime if needed.
Note: If the sauce is too thick, add a little more vegetable stock or if the sauce is too thin, remove clams and reduce the sauce over medium high heat until desired thickness is achieved (I like my sauce thin enough that it will pour, but thick enough for it to stay on the baguette that I dip into the sauce).
- Pour clams and sauce into a bowl and serve hot.