Beer-Steamed Clams

Author: Canadian Living

Mildly flavoured wheat beer doesn't overpower the delicate taste of clams. Serve with crusty bread to absorb the broth, which retains the true taste of beer. For non-beer-lovers, substitute chicken broth for the beer.

  • Portion size 4 servings

Ingredients

  • 4 slices thick-sliced bacon chopped
  • 2 shallots diced
  • 1/2 sweet red pepper diced
  • 3 cloves garlic minced
  • 1 cup wheat beer
  • 1 cup pale ale
  • 4 lbs littleneck clams scrubbed
  • 2 tablespoons chopped fresh parsley

Method

In Dutch oven, cook bacon over medium heat until crisp, about 6 minutes. Remove with slotted spoon to paper towels.

Drain all but 1 tsp fat from pan; cook shallots, red pepper and garlic, stirring occasionally, until softened, about 3 minutes.

Add beer and bring to boil over high heat. Add clams; cover and boil until clams open, about 7 minutes. Discard any that do not open. Transfer clams to large bowl; pour cooking liquid over top. Sprinkle with bacon and parsley.

Nutritional facts Per serving: about

  • Fibre trace
  • Sodium 228 mg
  • Sugars 1 g
  • Protein 12 g
  • Calories 132.0
  • Total fat 5 g
  • Potassium 333 mg
  • Cholesterol 32 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g

%RDI

  • Iron 71.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 58.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Beer-Steamed Clams

Login