Steamers In BeerFrom noir 9 years ago
- 2 pounds steamers (soft-shelled clams; less than 2 inches in diameter) shopping list
- 1 shallot shopping list
- 1/2 stick (1/4 cup) unsalted butter shopping list
- 1 cup beer (not dark) shopping list
- 1 tablespoon finely chopped fresh flat-leafed parsley leaves shopping list
- **Easy to make more per person for a crowd, just double** shopping list
How to make it
- 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.
The Cooknoir Boston, MA
The Rating4 people
Steamers! Wow!pink in USA loved it
Summer is on the horizon with this recipe.shuga in United States loved it
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.mystic_river1 in Bradenton loved it