Recipe by ratherbeswimmin'
Serve with melted butter for dipping and hot crusty bread.
Top Review by five angels
I recommend using a darker beer. I used Nut Brown Ale.<br/><br/>The smell of the liquid marinate was not all that appealing - in fact, it really wasn't good at all. However, the taste it imparted on the steamers was beyond compare! I had people that didn't like steamers all that much, raving about the taste of the clams! I credit this recipe. In fact, several claimed these were the best they ever had!
- 340.19 g bottle beer, allowed to go flat
- 236.59 ml chicken broth
- 4 garlic cloves, halved
- 1 bay leaf
- 2 fresh parsley sprigs
- fresh ground black pepper
- 50-60 steamer clams, in the shell well scrubbed
- melted butter, for dipping
Directions See How It's Made
- In a big saucepan, combine the beer, broth, garlic, bay leaf, parsley, and salt/pepper.
- Bring to a boil; decrease heat to medium; simmer 5 minutes to blend flavors.
- Add clams; cover and simmer 4-5 minutes until clam shells open.
- Remove bay leaf and discard; remove any clams that did not open and discard.
- Place clams in 4 large individual bowls and ladle some of the liquid from the saucepan over the clams.
- Serve with individual bowls of melted butter for dipping; serve immediately.