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Ale-Steamed Clams
- Makes
4
Servings - Difficulty
Easy
By Brigit Binns
Published 2012
Ingredients
- Wheat, white, or brown ale,
1 cup 8 fl oz 250 ml
Method
Steam the clams
In a large saucepan, Dutch oven, or stockpot, combine the ale and shallot. Add the clams, discarding any that do not close to the touch. Cover, bring to a boil over high heat, and cook, shaking the pan occasionally, for 3–4 minutes. Uncover and, using a slotted spoon, transfer any fully opened clams to serving bowls. Re-cover the pan and co
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