Description
Fresh little neck clams cooking in beer, garlic and butter for an easy drunken clams recipe. This one pot seafood dinner is ready in 20 minutes and perfect with crusty bread.
Ingredients
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1 tablespoon olive oil
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2 tablespoons unsalted butter
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½ cup chopped shallots
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½ cup chopped leeks (optional but delicious)
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3 cloves garlic, minced
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1 (12-ounce) can or bottle of beer (lager or pale ale works great)
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36 fresh little neck clams, scrubbed and rinsed
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Freshly chopped parsley, for garnish
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Crusty bread for serving
Tip: Only use clams that are tightly closed when tapped. If a clam stays open after tapping, discard it — it may not be fresh.
Instructions
Rinse clams under cold water and scrub shells with a brush to remove grit. Discard any open clams that don’t close when tapped.
Heat olive oil and butter in a large skillet over medium heat. Add the shallots, leeks, and garlic, and sauté until soft and fragrant — about 2–3 minutes.
Pour in the beer and bring the mixture to a gentle simmer.
Add clams to the skillet, cover with a lid, and cook until the shells open — about 5 minutes. Shake the pan occasionally to help them cook evenly. Discard any clams that don’t open after cooking.
Remove from heat and sprinkle with fresh parsley. Serve immediately with plenty of crusty bread for dipping into the flavorful broth
- Category: DINNER
- Method: ONE PAN
- Cuisine: SEAFOOD