Clams With Red Bell Pepper Garlic

This is a delicious recipe from a july, 1996 bon appetit magazine. Serve with a loaf of bread to dip in the incredible broth. enjoy.

Place clams in a large bowl.

Add enough cold water to cover.

Sprinkle with cornmeal and salt.

Let stand 1 hour.

Drain clams and rinse well.

Combine wine , bell peppers , butter , oil , garlic and lemon peel in a large pot.

Bring to a simmer over medium heat.

Cover and cook 2 minutes.

Increase heat to high and add all clams and chopped cilantro.

Cover pot and cook until clams open , about 8 minutes.

Discard any clams that do not open.

Ladle clams and broth into bowls and serve.

littleneck clams, cornmeal, kosher salt, dry white wine, red bell peppers, butter, olive oil, garlic cloves, lemon peel, fresh cilantro