Clams Steamed in Beer with Chile and Cilantro

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Neutrally flavored oil such as peanut or canola
  • 4 cloves garlic, smashed and finely chopped
  • 4 scallions, thinly sliced
  • 1 (1-inch) piece ginger, peeled and finely chopped
  • 2 bird's eye chiles, coarsely chopped
  • 2 dozen littleneck clams, scrubbed
  • 1/4 cup rice wine vinegar
  • 1 bottle Asian beer
  • 2 kaffir lime leaves
  • 1/2 bunch cilantro, leaves coarsely chopped
Directions
  • Coat a large pot with oil and bring it to a high heat. When the oil is hot add the garlic, scallions, ginger and chiles. Saute for 1 to 2 minutes or until everything is very aromatic.

  • Add the clams and stir to coat with the oil and other ingredients. Add the vinegar, beer, and kaffir lime leaves. Cover and steam the clams until they open, about 5 to 7 minutes. Discard any clams that have not opened.

  • Divide the clams into serving bowls with the broth and sprinkle with the chopped cilantro.

  • WOWEEE!!!


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