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
- Credits : Canadian Living Magazine: June 2012
Ingredients
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
- Folate 9.0
- Calcium 4.0
- Vitamin A 13.0
- Vitamin C 58.0
