Sunday, April 13, 2014

Clams and Beer

I love clams. I love clams. Now with that admission out – let me talk to you about a guilty pleasure – Clams in Beer. Now, I don’t drink by choice – however, I would be remiss not to discuss what beer will do to a clam. With garlic, onions – oh boy!
A couple variations you might try – substitute the basil with cilantro. Or, you could substitute red pepper flakes about 1/2 teaspoon for the fresh ground black pepper. I have tried both.
Enjoy!

Clams & Beer

Serves8
Prep time15 minutes
Cook time15 minutes
Total time30 minutes
AllergyShellfish
Meal typeMain Dish
MiscChild FriendlyServe Hot
OccasionBarbecueCasual Party
By authorRobert Irvine

Ingredients

  • 1 cup olive oil
  • 6 cloves garlic (minced fine)
  • 2 medium red onions (chopped fine)
  • 8 dozen manila clams, (small, well-scrubbed)
  • 3 tablespoons kosher salt
  • 2 tablespoons black ground pepper (freshly ground)
  • 1/2 bunch basil leaves (fresh)
  • 2 cans beer (your favorite (you can substitute with chicken or mushroom broth if you must))

Directions

Step 1
In a large stock pot, on medium-low place your oil. Then add your garlic and onions and gently sauté until they reach a golden brown.
Step 2
Place the calms in the pot and season with the salt and pepper.
Step 3
Add the fresh basil and pour in the beer. Cover the pot and bring to a boil over medium heat. Cook until the clams open.
Step 4
Remove the clams to a platter or a large serving bowl. Discard the ones that do not open. Pour the broth into a serving bowl and serve with crusty bread.
via:http://marinatemebaby.com/2014/04/11/clams-and-beer/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+MarinateMeBaby+%28Marinate+Me+Baby%21%29

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