4 pounds fresh live littleneck clams, scrubbed
½ cup unsalted butter
2 leeks, cleaned and sliced, white and light green parts only
2 teaspoons salt-free seafood grill and broil, Spice Hunter®
½ teaspoon red pepper flakes, McCormick®
1 bottle (750-ml) Chardonnay
2 teaspoons crushed garlic, Christopher Ranch®
Crusty sourdough bread, for serving
2 pounds fresh live mussels, beards removed and scrubbed
At least 1 hour before cooking clams, soak clams in 1 gallon water to which ¹/³ cup kosher salt and 1 cup cornmeal has been added. Do not use iodized salt; it will instantly kill the clams.
In a steamer or large pot, melt butter. Saute leeks until soft. Add remaining ingredients, except bread and seafood; bring to boil. Reduce heat to a simmer or slow boil and add 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.
Transfer to serving bowls and ladle with broth. Serve hot with crusty bread to soak up broth.