Menu Enter a recipe name, ingredient, keyword...

Clams in Beer and Butter

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1/2 stick unsalted butter
  • 1 small sweet onion, diced
  • 2 cups light-colored beer
  • 1 Tbsp. chopped flat leaf parsley
  • 1/4 tsp. coarsely cracked black pepper
  • 3 dozen clams, well scrubbed see note
  • Crusty bread for serving

Details

Preparation

Step 1

Melt butter in large pot over medium heat. Add onion and sauté until tender but not browned.
Pour in beer and stir in parsley and pepper. Add clams, cover pot, bring to a boil. Cook about4-5 minutes until clams open.
Serve clams in broth with crusty bread for dipping.

Note: Clams come in several sizes, for this recipe, use littlenecks, which have 10-13 per pound. Store live clams in a container with the lid open slightly, because they need air circulation to breathe. Discard any clams that don't open when cooked.

You'll also love

Review this recipe

Doone’s Clam Chowder ala Ivar’s Clams, Shrimp & Chorizo Cataplana