Servings: 2 servings
Ingredients
- 2 pounds steamers cleaned and purged
- 1 shallot
- 1/4 cup butter unsalted
- 12 oz lager or pilsner beer
- 1 tbsp parsley finely chopped
- 1/4 tsp salt
Instructions
- Wash outside of clams with cold water. Place 1/4 cup sea salt and one gallon of cold water in a large pot, stir until salt is dissolved. Place clams in the pot, place in refrigerator and leave at least 20 minutes, up to an hour. When time is up remove clams and rinse again, dump out the sandy water.
- Finely chop shallot. In a large saucepan or pot, cook shallot in 1/4 cup butter over moderate heat, stirring, until softened, 2 to 3 minutes. Add parsley, and stir. Add beer and clams.
- Steam clams, covered, until opened, 4 to 5 minutes, transferring them as they open with a slotted spoon to a bowl. reserve cooking liquid.
- Remove any unopened clams and discard.
- Give each serving it's own bowl of reserved cooking liquid (the hot liquid helps to keep the clam meat hot) to pre-dip, and a ramekin of melted for for the final dip!
Notes
Sand steamers require purging. For more info:
https://harborfish.com/the-delight-of-the-steamer-clam/
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