Local Clam Pirlou Recipe
Made with Combahee River Clams and shrimp, sautéed and served with Lowcountry vegetable rice.
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Ingredients
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Clam and Shrimp Mixture
Method
Cooking Instructions
Prepare the Rice
In a large pot, cook lowcountry vegetable rice according to package instructions. Set aside once cooked.
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onion, red and green bell peppers, and minced garlic. Sauté until the vegetables are soft, about 5 minutes.
Cook Clams and Shrimp
Add the Combahee River clams and shrimp to the skillet. Season with salt, black pepper, and cayenne pepper. Cook for about 5-7 minutes until the clams have opened and shrimp are pink and cooked through.
Combine and Serve
Stir in the chopped parsley and mix well. Serve the clam and shrimp mixture over the cooked vegetable rice.
