Beer Clams
2
- Prep Time15 min
- Total Time30 min
- 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.
Get more recipes to send the New Year off in style with our guide to building an epic seafood tower.
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