Manila Clams In Garlic And Beer 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 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.).

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.

STEAMER CLAMS IN BEER AND GARLIC

Steps:

• 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.