Steamed Clams with Leeks & Poblano Peppers
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
So, without further ado, here’s our recipe for Steamed Clams with Leeks & Poblano Peppers:
- 4 ounces Minerva Dairy Sea Salt Butter
- 1 small leek, sliced
- 1/2 Poblano pepper, diced
- 1 tablespoon garlic, minced
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 1 teaspoon Ancho chili powder
- 1 cup dry white wine
- 2 cups chicken stock
- 1 lb. fresh clams, cleaned (discard any that are already open)
- 1/2 cup fresh parsley, chopped
- 2 tablespoons heavy cream
- Melt Minerva Dairy Sea Salt Butter in a large pot and saute the leeks, Poblano peppers, and garlic.
- Season with sea salt, black pepper, and chili powder. Add white wine and chicken stock and stir to combine.
- Bring mixture to a boil, add clams, cover, and reduce heat to simmer. Cook until all clams are open.
- Then, add parsley and heavy cream. Lightly stir to combine.
- Serve with crusty bread.