Beer Steamed Clams
Grab a crusty loaf of French bread and you have a terrific starter or a simple yet elegant dinner.
Servings: 4
Ingredients
- 2 lbs. live manila or littlenecks clams scrubbed clean
- 1 1/2 bottles dark beer (about 18 ounces)
- 2 bay leaves
- 1 lemon juiced
- 1 loaf crusty French bread
- 1/2 c. unsalted butter
- 4 cloves garlic crushed
- 2 T. fresh chop parsley plus more for serving
- salt to taste
- 1/2 c. cooked & crumbled bacon for garnish
Instructions
- Place the clams in the bottom of a clam steamer or a deep boiling pot. Add the beer to completely cover the clams, add the bay leaves and the lemon juice. Cover the pot and bring the beer to a boil. Steam until the top clams open (about 3 to 5 minutes).
- While the clams are steaming, melt the butter over low heat. Add the garlic and sauté for 1 minute add the parsley and salt to taste.
- Remove the clams from the heat and discard the liquid, as well as any clams that have not opened. With a slotted spoon, place the clams in the butter sauce. Garnish with more parsley and bacon. Serve with crusty bread.
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