Beer steamed clams

What you will need:
* 2 pounds littleneck clams
* 2 Tbs. butter
* 1 large jalapeno pepper, minced (remove seeds for less heat)
* 3 cloves garlic, minced
* 1 cup beer
* 1 cup chicken stock
* 1/2 cup freshly chopped cilantro leaves
* juice of a lime

Steps to yummy goodness:

  1. Keep the clams on ice until you’re ready to clean and cook.
  2. Dump the clams into a large bowl and cover with room temp / cool water. Let sit for 20 minutes. Drain the water. (It’s going to be pretty sandy.) Add more water. Let them sit another 10. Drain the water.
  3. Add water one last time but now, add 1/2 tsp salt and let sit for 5 more minutes. Drain the water. Give the clams a good scrub and set them aside.
  4. Melt the butter in a large pan over medium heat. Once the bubbling settles, add the jalapeno and garlic; sauté 1 minute.
  5. Add the clams to the pan and pour in the beer and stock. Toss around for a second because you’re going to have the urge. Now, cover and let them steam anywhere from 5 to 10 minutes, until they all pop open like little babies.
    (If any don’t open, discard them!)
  6. Now, fish out the clams and arrange them in little bowls.
  7. Back in the pan, add the cilantro and lime juice. Let simmer and reduce for about 5 minutes.
  8. Pour the beery broth over the clams and baybaaaaaay.

Serve with crusty bread and a nice big green salad for dinner, I’ve even done with over pasta.

*This is what it took for 2 (for dinner) or 4 (for a snack) *

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