Beer-Steamed Clams

Makes 4 servings

Food stylist: Liz Duffy

• 2 pounds live, littleneck clams, cleaned
• 1½ bottles dark beer, such as Fuller’s London Porter (about 18 ounces)
• 2 bay leaves
• Juice of 1 lemon
• 1 loaf crusty bread

• 1 stick unsalted butter
• 4 cloves garlic, crushed
• 2 tablespoons fresh parsley, chopped
• Salt to taste

• 1. Place the clams in the bottom of a clam steamer or a deep boiling pot. Add the beer to completely cover the clams, then add the bay leaves and the lemon juice.
• 2. Cover the pot and bring the beer to a boil. Steam until the top clams open (about 3 to 5 minutes).
• 3. While the clams are steaming, melt the butter over low heat. Add the garlic and sauté for 1 minute, then add the parsley and salt to taste.
• 4. Remove the clams from the heat and discard the liquid, as well as any clams that have not opened. With a slotted spoon, place the clams in the sauce. Serve with crusty bread.

Nutrients per serving:
Calories: 423
Fat: 25g
Cholesterol: 138mg
Carbohydrate: 15g
Sodium: 775mg
Protein: 31g
Total dietary fiber: 1g

May & June 2008

Photographer: Judd Pilossof

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