Steamedclamswithbaconandbeer Recipes

STEAMED CLAMS WITH BACON AND BEER

Steps:

• Fry bacon over medium heat, in a medium sized pot about 4 minutes.
• Add in onion, and continue until bacon is brown, and onion is tender, about another 4 minutes.
• Add in clams, and beer.
• Cover and steam clams until they pop open, about 7 minutes.
• Throw away any clams that do not open.
• Stir together and serve.

LAPSANG SOUCHONG TEA STEAMED CLAMS

Steps:

• In a 2 to 3 gallon stock pot, over medium-high heat, add the water, salt, bay leaves, carrots, celery, lemongrass and onion. Bring to a boil, then reduce the heat and simmer for 20 to 30 minutes. Once the vegetables have softened slightly, add the ginger, fruits, and tea. Allow the flavors to blend for 10 minutes, then add the bagged clams. Cook until the clams have opened about 10 to 14 minutes. Remove the clam bags from the water, and put them into a colander. Open the bags, drain and serve.

STEAMED CLAMS WITH BACON AND BEER RECIPE

Steps:

• Fry 4 slices chopped bacon in a medium pot until soft and golden, about 4 minutes. Add 1 small chopped onion and 2 cloves chopped garlic and continue cooking until the bacon is nicely browned and the onion is tender, about 4 minutes longer.
• Stir in 3 pounds well-scrubbed Manila clams and add 1 cup beer or water or chicken stock. Cover the pot and steam the clams for 3 to 5 minutes, until they open. Discard any clams that do not open.
• Stir gently to mix with the bacon, garlic, and onion, and serve immediately. Recipe Source: "Off The Hook: Reflections & Recipes from an Old Salt" by Roger Fitzgerald. Recipes by Susan Volland (Ten Speed Press). Reprinted with permission.

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 CABBAGE

Steps:

• Melt margarine in a skillet over medium-high heat. Cook and stir onion and bell pepper slices until slightly softened, 3 to 5 minutes. Add cabbage, water, garlic, and thyme; bring to a boil. Reduce heat to medium; cover and cook until cabbage is tender, 8 to 10 minutes.
• Place scotch bonnet chile in the skillet and stir. Add salt and pepper. Simmer 2 or 3 minutes more.

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.

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.

STEAMED YET CRISPY STRING BEANS

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add prosciutto and saute until crispy, about 2 minutes. Remove to a paper towel. Steam beans over in 1/4 inch water until tender, 3-4 minutes. Drain beans.
• Swirl some olive oil in same skillet and add the peppers. Return beans to pan and toss with salt and red pepper flakes. Transfer beans to skillet and top with the crispy prosciutto.