Clams Steamed in Beer
Almejas en CervezaBeer adds flavor and aroma to steamed clams and is a popular way to steam clams along the Pacific coast of Mexico. I use a mild-flavored lager-style Mexican beer. Serve with crusty rolls.
Ingrediënten
Makes 4 servings
- 24 small clams
- ½ bottle of beer pale lager preferred
- 2 green onions cut into 2-inch pieces
- 1 tablespoon unsalted butter
- Lime wedges
Instructies
- Scrub the clams and put them into a bowl.
- Cover the clams with cold salted water and refrigerate up to 6 hours before cooking.
- Drain off all the water and put the clams in a large saucepan.
- Add the beer, onions, and butter.
- Cover and bring to a boil.
- Cook until the shells open, 4 to 5 minutes.
- (Discard any that don't open.
- )
- Transfer the clams to a serving bowl and pour in the broth, except for the last bit of sand or grit that has settled on the bottom.
- Serve hot with lime wedges to squeeze over the clams.
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