Steamed Clams with Red Pepper Recipe

During the summer, the cure for hot and humid temperature is not to cook too much, or too long. Before my oldest son went back to his college life, we made sure every evening ends with a seafood marathon. How rewarding it was after a long day of cleaning and moving we were able to relax in our backyard with a seafood feast, whether was Seared Ahi Tuna, Grilled Oysters, Boiled Crabs, or Steam Clams, as long as it was a seafood meal, we were in heaven.

My son made this steamed clam dish. It turned out very good, and very pleasant to look at. He added a red bell pepper for color, but if you want some spice, you can use the Jalapenos pepper.

Ingredients: 3 lbs of clams - find the closed clams for they are still alive. The clams that do not close on the touch are already dead and should not be bought, or eaten. 1 red bell pepper chopped into half inch squares, 4 stalk of green onion chopped the green part and the scallion separately, 12 cilantro leaflets, 14 tsp salt, 1/4 tsp black pepper.

Preparation: Heat a wok or a large pan with 1 tablespoon of olive oil. Drop in the scallions and move them around until tan. Now slowly drop in the red pepper, clams, season with salt and pepper. Close the pan lid and wait until the clams open, drop in your green onions and garnish with cilantro.

Thanks for stopping by today. Post linked to: Tasty Tuesday, Tuesday Time Out,Let's Do Brunch, Real Food Wednesday, What's on the Menu Wednesday, Full Plate Thursday