Clams Steamed in Beer with Chile and Cilantro
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 233
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 15
- Cholesterol
- 26
- Sodium
- 540
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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!!!