Steamers in Beer

Steamers in Beer
Photo by Gourmet's Studios


  • ¼ teaspoon salt
  • 2 pounds steamers (soft-shelled clams)
  • 1 tablespoon fresh flat-leafed parsley leaves
  • 1 cup beer (not dark)
  • 4 tablespoons unsalted butter
  • 1 shallot

Scrub clams well. Finely chop shallot. In a large saucepan cook shallot in 1/4 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. ...

View full recipe at Epicurious


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