Clams Steamed In Ale
This delicious clam dish cooked in savory ale broth is sure to delight your taste buds. The aroma of shallots simmering in ale fills the kitchen as you prepare this simple and satisfying recipe. Perfectly cooked clams are served in a flavorful, buttery broth that pairs excellently with crusty bread. Easy to make, this dish is ideal for a cozy dinner or a gathering with friends and family. Enjoy the taste of the sea with this delightful clam recipe.
— Constant Cookbook
Ingredients
- 1 cup wheat, white or brown ale, at room temperature (see note above)
- 1 shallot, minced
- 4 dozen littleneck, Manila or other small clams, scrubbed
- 2 Tbs. unsalted butter
- Baguette or other crusty white bread for serving
Instructions
- <b>Steam the clams</b>
- In a large saucepan, Dutch oven or stockpot, combine the ale and shallot. Add the clams, discarding any that do not close to the touch. Cover, bring to a boil over high heat and cook, shaking the pan occasionally, for 3 to 4 minutes. Uncover and, using a slotted spoon, transfer any fully opened clams to bowls. Re-cover the pan and continue to cook until the remaining clams open. Transfer the clams to the bowls, discarding any that have failed to open. The total cooking time will be 5 to 10 minutes, depending on the size of the clams.
- <b>Finish the broth</b>
- Add the butter to the broth and stir until melted and combined. Ladle some broth into each bowl. Serve with bread for dipping in the broth. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Seafood,</i> by Jay Harlow (Oxmoor House, 2007).
Yield
Serves 4.
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