Beersteamedclams Recipes

MANILA CLAMS IN GARLIC AND BEER

Steps:

• Heat oil in a large stock pot. Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open. Remove clams to platter or large serving bowl, discarding any that do not open. Pour broth into a serving bowl for dipping with crusty bread.

STEAMED CLAMS

Steps:

• Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

BEER-STEAMED CLAMS

Steps:

• Bring beer to a boil in a large heavy pot. Add clams. Cover pot, reduce heat to medium, and steam clams until they open, 6-8 minutes. Using a slotted spoon, transfer clams to a large bowl or platter (discard any that do not open). Serve with lemon halves.

STEAMED CLAMS

Steps:

• Place steamers in a large bowl. Add enough water to cover. Add cornmeal, and stir to thoroughly combined. Let stand for at least 3 hours and up to 6 hours to allow the clams to purge their sand.
• Remove clams from water, and rinse thoroughly. Refrigerate until ready to use.
• In a large saucepan, combine beer and 2 cups water. Bring to a boil over medium-high heat. Add clams, and cook, covered, until the clams have opened, 3 to 4 minutes. Remove clams with a slotted spoon, discarding any clams that have not opened or ones with broken shells, to a large bowl. Sprinkle with parsley.
• Strain cooking liquid through a cheesecloth-lined sieve. Serve clams immediately with lemon wedges, hot broth, and melted butter.

BEER-STEAMED CLAMS ON A GAS GRILL

Steps:

• Heat gas grill. Wash clams one at a time, scrubbing lightly to remove sand from outside.
• Set grill-proof pan (camping pan or cast iron pan) on grill rack. Pour beer into pan.
• Place clams on grill over medium heat. Cover grill; steam clams 5 minutes. Check and remove any clams that are wide open. Cover grill; continue steaming 5 minutes longer or until all clams have opened wide. Serve immediately.

BEER-STEAMED CLAMS

Steps:

• Place a steamer insert into a saucepan. Pour beer in and fill to 1 to 2 inches below the bottom of the steamer. Add clams to the steamer insert, cover, and bring to a boil.
• Steam until the top clams barely open, 3 to 5 minutes; do not overcook or clams will become tough and rubbery.
• While clams are steaming, melt butter in a skillet over medium heat. Add parsley and garlic and saute until fragrant, 1 to 2 minutes.

BEER-STEAMED CLAMS

Steps:

• Crush the mustard seeds and the coriander seeds lightly in a mortar and pestle, or place the seeds in a heavy plastic bag and lightly crush with a mallet or rolling pin.
• In a large pot, bring beer, bay leaves, Old Bay, mustard seeds, coriander seeds and cayenne pepper to a boil over medium heat.
• Add the clams.
• Cover and steam 3-6 min or until the clams open, stirring once or twice.
• Discard any clams that DO NOT open.
• Serve clams with the broth in shallow bowls.
• Sprinkle with the chopped parsley.

STEAMED CLAMS IN A BEER, LEMON AND GARLIC BROTH

Steps:

• 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.).