Steamers

Ingredients

• 750 ml chardonnay 
• 1 cup cornmeal 
• 6 servings crusty sourdough bread for serving
• 2 teaspoons garlic crushed
• 2 teaspoons seafood grill and broil seasoning salt-free
• 0.3 cup kosher salt 
• 2  leeks light white green cleaned sliced
• 4 pounds live littleneck clams scrubbed
• 2 pounds live mussels scrubbed
• 0.5 teaspoon pepper flakes red
• 1 small shallots minced
• 0.5 cup butter unsalted

Equipment

• bowl
• ladle
• pot

Directions

1. At least 1 hour before cooking clams, mix the kosher salt and cornmeal into 1 gallon of water and soak the clams. Do not use iodized salt as it will instantly kill the clams.
2. In a steamer or large pot set over medium-high heat, melt the butter.
3. Add the shallots and leeks and saute until soft, about 5 minutes.
4. Add the remaining ingredients, except bread, and bring to a boil. Reduce the heat to a simmer and add the clams and mussels. Cover with a tight fitting lid and steam over low heat until clams and mussels have opened, about 5 to 10 minutes. Discard any clams or mussels that have not opened.
5. Transfer to serving bowls and ladle with broth.
6. Serve hot with crusty bread to soak up the broth.