Recipe courtesy of Anne Burrell
Episode: Pork Tenderloin
Save Recipe Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

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!!!

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Steamed Clams

Recipe courtesy of Robert Irvine

Steamed Clams and Kale

Recipe courtesy of Food Network Kitchen

Steamed Clams with Chorizo and Tequila

Recipe courtesy of Marcela Valladolid

White Wine-Steamed Clams

Recipe courtesy of Marc Murphy

Steamed Clams with Salsa Verde

Recipe courtesy of Aarón Sánchez

Lapsang Souchong Tea Steamed Clams

Recipe courtesy of Robert Irvine

Steamed Littleneck Clams with Sweet Corn and Basil

Recipe courtesy of Michele Ragussis

Only in Essex Steamer Clam Cakes with Traditional New England Tartar Sauce

Recipe courtesy of Laurie Lufkin

Beer Clam Bake

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories