Recipe
Steamers In Beer Recipe
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Noir / All my dishes 1 year, 10 months ago
Perfect! Not just for SuperBowl fare, but anytime you want something different and gourmet! But so easy to make! Enjoy! :)
Prep:20m Cook:10m Servings:2
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 Noir |
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Ingredients
- 2 pounds steamers (soft-shelled clams; less than 2 inches in diameter)
- 1 shallot
- 1/2 stick (1/4 cup) unsalted butter
- 1 cup beer (not dark)
- 1 tablespoon finely chopped fresh flat-leafed parsley leaves
- **Easy to make more per person for a crowd, just double**
Directions
- Scrub clams well.
- Finely chop shallot. In a large saucepan cook shallot in a tablespoon butter over moderate heat, stirring, until softened, 2 to 3 minutes.
- Add beer and clams and steam clams, covered, until opened, 4 to 5 minutes, transferring them as they open with a slotted spoon to a bowl. Discard any unopened clams and reserve cooking liquid. Keep clams warm.
- Pour reserved cooking liquid through a paper-towel–lined sieve into a small saucepan.
- Heat cooking liquid over moderate heat until hot and whisk in remaining 3 tablespoons butter.
- Remove pan from heat and stir in parsley and salt.
- Serve clams with dipping sauce.
- Optional: New England style...Instead of combining broth and butter, above, strain the broth and put it in a small bowl. Melt butter and put it another bowl. Guests will slip the neck off each clam and discard, wash the sand out of the clam in the broth, and dip in butter on the way to the mouth.
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jeannej 1 year, 10 months ago said:
Love clams....love beer....this is great!
zena824 1 year, 10 months ago said:
Noir.....this sounds absolutely Devine!!!!!!
pink 1 year, 10 months ago said:
Steamers! Wow!
shuga 1 year, 7 months ago said:
Summer is on the horizon with this recipe.
mystic_river1 1 year, 1 month ago said:
Now my mom called these something else (ahem) but call 'em what you will. We all loved 'em. Thanks for a sweet memory and ^5, my friend.