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Steamed Clams with Beer and Bacon
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By Susan Volland
Posted July 23rd, 2007
Off the Hook: Reflections and Recipes from an Old Salt
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Servings: 4
Author Notes: If you are simmering this dish on a beach, people will come from miles around just to discover what smells so good. A light ale is a good choice here, but whatever happens to be in the cooler will work fine. If you don't drink beer, this recipe doesn't suffer too much when made with water or broth. Have plenty of crusty bread on hand for sopping up the cooking juices.
Ingredients: 4 slices bacon, chopped
1 small onion, chopped
2 cloves garlic, chopped
3 pounds Manila clams, scrubbed well
1 cup beer, water or chicken stock
Instructions: Fry bacon in a medium pot until soft and golden, about 4 minutes. Add the onion and garlic and continue cooking until the bacon is nicely browned and the onion is tender, about 4 minutes longer. Stir in the clams and add the beer. Cover the pot and steam the clams for 6-7 minutes, until they open. Discard any clams that do not open. Stir gently to mix with the bacon, garlic and onion, and serve immediately.



 

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