Recipe: Beer-Steamed Clams.

May 13th, 2008 Categories: Recipes

2 pounds live, little-neck clams, cleaned

1 1/2 bottles dark beer (example: London Porter)

2 bay leaves

juice of one lemon

1 loaf of crust bread

Sauce:

1 stick unsalted butter

4 cloves garlic, crushed

2 tablespoons fresh parsley, chopped

Salt to taste.

Preparation

1. Place the clams in the bottom of a clam steamer or deep boiling pot. Add the beer to completely cover the clams, then add the bay leaves and the lemon juice. (PS. You may want to open another beer for yourself to drink while cooking).

2. Cover the pot and bring the beer to a boil. Steam until the claims open (3 to 5 minutes).

3. While the clams are steaming, melt the butter over low heat. Add the garlic and saute for 1 minute, then add the parsley and salt to taste.

4. 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 sauce. Serve with crusty bread.

Recipe source: AARP, May & June, 2008.

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