Beer Clams
1
- Prep Time15 mins
- Total Time30 mins
- Makes4 to 6 servings
Produced by Aimee Nishitoba; Photography by Carmen Cheung; Food Styling by Matthew Kimura; Prop Styling by Madeleine Johari; Illustrations by Emily Chu.
Littleneck clams shine after a quick beer bath and a squeeze of lemon. Drizzle them with drawn butter or hot sauce.—Soo Kim
Ingredients
1/4 cup unsalted butter, cubed
1/2 cup lager
1 kg littleneck clams, cleaned (see Kitchen tip)
1/2 lemon, thinly sliced
2 to 3 tbsp chopped herbs, such as parsley, cilantro, chives or thyme (optional)
Instructions
Melt butter in a large pot or skillet over medium and cook until light brown and nutty, 4 min. Add lager and bring to a boil; reduce for 1 min.
Add clams and lemon slices and stir to combine. Cover and cook on medium-high until clams open, 5 to 6 min. Sprinkle with herbs and stir to combine. Remove clams with a slotted spoon and let cool on a plate before serving.
Further reduce butter-beer sauce, if desired. Drizzle over clams, or serve in skillet with bread.
Kitchen tip
Place unpackaged clams in a bowl covered with a wet towel in the fridge for up to 2 days. To remove sand, soak in cold, salted water for 30 min and rinse.
Drawn Butter recipe
Top off this dish with our Drawn Butter recipe here.