Recipe: Beer & Butter Steamed Florida Clams


 

serves 4 as an appetizer


3-4 dozen clams
1 12-oz light lager that you love
4 cloves garlic, minced
1 small onion, finely chopped
1/2 teaspoon dijon mustard
4 tablespoons butter
pinch red pepper flakes
1 cup fresh corn
1 lemon, sliced into rings and seeds discarded
fresh parsley leaves for garnish

Place clams in a colander and rinse. Set colander in a large bowl and fill with water, let clams soak for 15 minutes. Remove colander and discard dirty water. Scrub each clam really well, discarding any broken or open clams.

Combine beer, garlic, onion, mustard, butter, and red pepper in a large stockpot or Dutch oven. Bring to a simmer, cover and cook for 5 minutes. Stir in 1/2 teaspoon coarse salt. Add clams and corn, cover and cook until clams have opened, about 10 minutes. Discard any unopened clams. Stir in lemon and garnish with parsley. Serve with amazing, crusty bread.



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