I have been craving seafood ever since my first trip down the shore this summer. It must be the salt air, but I want it all! After a bad experience with clams at a local restaurant, I thought I could do better. I went in search of a recipe for steamed clams and found something even better – Beer-steamed Clams from Bev Cooks.
Ingredients (Serves 2 for dinner or 4 for a snack):
- 2 pounds little neck clams
- 2 Tbs. butter
- 1 large jalapeno pepper, minced (remove seeds for less heat)
- 3 cloves garlic, minced
- 1 cup beer
- 1 cup chicken stock
- 1/2 cup freshly chopped cilantro leaves
- juice of one lime
- Keep the clams on ice until you’re ready to clean and cook
- Dump the clams into a large bowl and cover with room temp water and let sit for about 20 minutes.
- Drain the water and add more water.
- Let them sit for another 20 minutes.
- Drain the water and add more water (last time).
- Now, add 1/2 tsp. salt and let sit for 20 more minutes.
- Drain the water.
- Give the clams a good scrub and set them aside.
- Melt the butter in a large pan over medium heat.
- Once the bubbling settles, add the jalapeno and garlic and sauté for 1 minute.
- Add the clams to the pan and pour in the beer and stock.
- Toss around for a second because you’re going to have the urge.
- Now, cover and let them steam anywhere from 5 to 10 minutes, until they all pop open like little babies. (Tip: If some don’t open, discard them!)
- Now, fish out the clams and arrange them in little bowls.
- Back in the pan, add the cilantro and lime juice.
- Let simmer and reduce for about 5 minutes.
- Pour the beery broth over the clams.
- Serve with crusty bread and a nice big green salad!