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Clams: Steamers in Beer

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 1 stick (8 Tbsp) unsalted butter, cut into tablespoons
  
• 2 shallots, finely chopped
  
• 2 cups beer (not dark)
  
• 4 pounds steamers (less than 2 inches wide), well scrubbed
  
• 2 Tbsp finely chopped fresh flat-leaf parsley
  
• 1/2 tsp salt
  






Instructions



1. Melt 1 tablespoon butter in a large saucepan over moderate heat. Add shallots and cook, stirring, until softened, about 2 minutes.
   
   
2. Add beer and clams, cover, and bring to a boil, stirring occasionally, until clams open, 4 to 5 minutes. With a slotted spoon, transfer clams as they open to a bowl; cover to keep warm. Discard any clams that have not opened.
   
   
3. Pour cooking liquid through a paper towel-lined sieve into a 1-1/2-quart saucepan. Heat over moderate heat until hot, then whisk in remaining 7 tablespoons butter. Remove from heat and stir in parsley and salt. Serve clams with broth for dipping.
   
   Serves 4