Recipe ingredients
- 2 pounds steamers (soft-shelled clams, 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-leafed parsley leaves
- 1/4 teaspoon salt
Recipe method
- Scrub clams well.
- Finely chop shallot.
- In a large saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring, until softened, 2 to 3 minutes.
- 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.
- Discard any unopened clams and reserve cooking liquid.
- Keep clams warm.
- Pour reserved cooking liquid through a paper towel-lined sieve into a small saucepan.
- Heat cooking liquid over moderate heat until hot and whisk in remaining butter.
- Remove pan from heat and stir in parsley and salt.
- Serve clams with dipping sauce.
Other sea recipes:
Steamers in beer recipe
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