What’s better on a summer hot night than sitting back, relax and enjoy this recipe for Steamed Clams with Beer and Bacon? Made with local ingredients, we are sure you will enjoy!
Steamed Clams with Beer and Bacon
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
- 2 pounds Manila clams, fresh, rinsed well
- 1 tablespoon olive oil
- 4 slices bacon, cut into 1-cm cubes
- 1 shallot, finely sliced
- 2 cloves garlic, finely chopped
- 1 ½ cups Hoyne Down Easy Pale Ale
- ½ cup Italian parsley, finely chopped
- 1 lemon, cut into wedges, for garnish
- Heat a large pot over medium-high heat. Once hot, add the olive oil and bacon. Cook the bacon, stirring occasionally, for 5-7 minutes, or until the bacon is crisp. Once crisp, remove the bacon from the pot and drain on a paper towel.
- Add the sliced shallots to the pot and cook for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds before adding in the whole clams and the beer.
- Cover the pot with a lid and steam for 6-8 minutes, or until all of the clams have opened.
- Add ½ of the bacon back to the pot along with ¼ cup of the chopped parsley. Mix until combined.
- Remove the clams from the pot and place into a large serving bowl. Top with the remaining bacon and parsley. Serve immediately with a cold glass of Hoyne Down Easy Pale Ale and enjoy!
- If any clams do not open after cooking, discard them as they can make you sick. Also, if any clams will not close before cooking, discard those as well.