Steamers in Beer
Steamers in Beer Source: Gourmet magazine - August 1999 2 pounds steamers (soft-shelled clams; less than 2 inches in diameter) 1 shallot 1/4 cup (1/2 stick) unsalted butter 1 cup b...
Ingredients
- 2poundsteamers (soft-shelled clams; less than
- 2inches in diameter)
- 1shallot
- 1/4cup(1/2 stick) unsalted butter
- 1cupbeer (not dark)
- 1tablespoonfinely chopped fresh flat-leafed parsley leaves
- 1/4teaspoonsalt
Directions
- 1
Steamers in Beer Source: Gourmet magazine - August 1999 2 pounds steamers (soft-shelled clams
- 2
less than 2 inches in diameter) 1 shallot 1/4 cup (1/2 stick) unsalted butter 1 cup beer (not dark) 1 tablespoon finely chopped fresh flat-l
- 3
Finely chop shallot
- 4
In a large saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring, until softened, 2 to 3 minutes
- 5
Add beer and clams and steam clams, covered, until opened, 4 to 5 minutes, transferring them as they open with a slotted spoon to a bowl
- 6
Discard any unopened clams and reserve cooking liquid
- 7
Keep clams warm
- 8
Pour reserved cooking liquid through a paper towel-lined sieve into a small saucepan