Steamers in Beer

Ingredients

• 2 pounds steamers (soft-shelled clams; less than 2 inches in diameter)
• 1 shallot
• 1/4 cup (1/2 stick) unsalted butter
• 1 cup beer (not dark)
• 1 tablespoon finely chopped fresh flat-leafed parsley leaves
• 1/4 teaspoon salt

Instructions

1. Scrub clams well. Finely chop shallot.
2. In a large saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring, until softened, 2 to 3 minutes. Add beer and clams and steam clams, covered, until opened, 4 to 5 minutes, transferring them as they open with a slotted spoon to a bowl.
3. Discard any unopened clams and reserve cooking liquid. Keep clams warm.
4. Pour reserved cooking liquid through a paper towel-lined sieve into a small saucepan. Heat cooking liquid over moderate heat until hot and whisk in remaining 3 tablespoons butter.
5. Remove pan from heat and stir in parsley and salt.
6. Serve clams with dipping sauce.

Attribution

Gourmet magazine - August 1999