Sunday, May 31, 2009
Steamed Clams w/Ginger Pale Ale
Serves about 4 people
3 slabs of bacon, diced
1/2 red onion, diced
2 cloves garlic, minced
1 pound baby yukon gold potatoes (new potatoes will also work great) cut into 1/2 inch cubes
3 pounds Manila clams
10 ounces Trade Route Ginger Pale Ale (any not so hoppy red/amber would work with fresh minced ginger added to it)
1 small fistful of flat leaf Italian Parsley, chopped
1/2 lemon, juice squeezed
1 small handful chive or green onion, diced
1 small pinch of sea salt
1. Add diced bacon to large soup/stock pot and cook on med. heat until bacon begins to crisp. Drain most of bacon fat from pot and remove bacon. Reserve about 1 Tbsp in pot, and return to burner.
2. Add potatoes and onion and let potatoes sit on the bottom of the pan until they brown. Add minced garlic and let cook for about 45 seconds, or until garlic becomes fragrant. Reintroduce the bacon to the pot.
3. Add Ginger Pale Ale, scraping the brown bits off of the bottom of the pot. Add clams in steamer basket on top of potatoes. Turn burner up to high and cover pot. Shake the clams after a few minutes to make sure they all cook evenly, and once they open up they're done!
4. Pour potatoes into a large bowl and clams on top. Garnish with parsley, fresh squeezed lemon juice, chives, and sea salt.
5. Serve w/ green salad and some good crusty bread to soak up the broth!
Recipe note: I used bacon because that's what I had on hand, but a Chinese Lapsang Souchong sausage broken up into small pieces would be ideal.