Seafood: Clams Steamed in Beer
Source of Recipe
Larry Monroy
List of Ingredients
1 1/4 pints beer
1 pint water
90 littleneck clams cleaned
1 pound of tomato salsa or mild picante sauce
5 ounces of lime sections diced
1 ounce chopped cilantro
10 slices of toasted French bread
Sprinkle to taste romano or your favorite cheese.Recipe
This recipe yields about 10 servings, so for each serving bring 2 fluid ounces of beer to boil with 1.5 ounces of water and about nine clams until they open (about five minutes).
Arrange clams and 2 fluid ounces of cooking liquid in a large heated soup bowl. As you remove from shells and place on the bread garnish with salsa, cilantro and cheese.
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