Recipe by Bolistoli
Simple & tasty, using ingredients you probably have on hand. Prep time includes time to soak & clean clams.
Top Review by Evita B.
waste of good clams - used stout-like Ukrainian Obolon Deep Velvet Beer, still not enough body to counter the lemon acidity and overall wateriness. Back to the old heavier-on-garlic and butter number, starting with getting a shallot or 2 and a handful of chopped garlic cloves transparent in 1/2 to 1 stick of butter, dousing it with a white un-oaked Chardonnay or a mellower Sauvignon, bring to boil, adding a pinch of pepperoncini and then the clams. Whatever you do, don't soak or "purge" your clams, their natural "licquor" is Neptune's nectar, also makes adding salt superfluous. Sand, if any, settles on the bottom of the pot. I've only seen sand in piss clams. PS. Any leftover broth is perfect for your next fish soup.
- 2 lbs littleneck clams (or other small clam)
- 1 (12 ounce) bottle beer (something light like Sam Adams Summer Ale)
- 2 large garlic cloves, smashed
- 1⁄2 lemon, sliced into wedges
- 2 tablespoons butter
- 1 tablespoon Old Bay Seasoning
- fresh ground pepper
Directions See How It's Made
- Clean clams by sprinkling with corn meal, covering with cold (iced) water, and letting sit for 1-1 1/2 hours. Drain, scrub, and rinse before cooking.
- Combine all ingredients, except clams, in a large pot.
- Bring to slow boil over medium heat.
- Add clams, turn up heat to medium-high, and cover.
- Cook for 5-6 minutes, until shells are wide open.
- Discard any clams that do not open with the others, this means they are bad.
- Serve with broth (either poured over clams in a large bowl or for dipping in smaller bow(s). (strain through cheesecloth, if desired, to remove any remaining grit.).