This dish was shared with me by my good friend Rhoda at a family dinner. Super easy, just a few ingredients, cooks in a flash, is absolutely delicious, and can be set in the middle of the table for everyone to share. Just make sure to provide lots of napkins and a bowl for the empty shells.
Here's what you need:
1 Beer (I used a Dos Equi Amber)
1/2 stick Butter
3 garlic cloves
1 cup Louisiana Hot Sauce
1 pound Manila Clams (Any type clam will do. I got these in a 3 pound bag at Costco for about $3.00 / pound. They're small, sweet, and clean).
Sriracha Sauce, if you really like it hot.
Step 1: As soon as you get home with your bivalve treasures, put them in ice water, enough to cover. As with mussels, this does two things: Any that are partly open will close. This will let you know if any are dead. Any that remain open need to be tossed. Secondly, it helps clean them.
Step 2: Put your serving bowl in the oven and get it warm.
Smash and peel 3 cloves garlic.
Put 1/2 stick of butter in a sauce pan over medium heat.
Add some hot sauce, about a cup.
Toss in the garlic cloves.
Heat it until the butter melts and sauce is warm.
Sauce done.
If you like it extra hot, add some Sriracha sauce.
Now for the clams:
Pour 1 beer into a deep skillet. Heat it up over medium high heat.
Pour the clams in, and put a glass lid on top. You need to be able to see when they begin to open.
After about 4 minutes, the clams will begin to pop open. Have your heated bowl at the ready. As soon as these cuties pop open, pluck them out and put them in your bowl.
When all of the clams are in the bowl, ladle in a scoop of hot beer. Sounds gross. You'll have to trust me on this.
Pour the sauce over the top, then give it a big stir.
These are GORGEOUS!!!
You can be polite by using a fork, as hub H did here. (No, that is not my big, hairy hand). Or, you can go a little wild, and just pick them up and put them right in your mouth, which is what I chose to do. That way, you can suck out the delicious sauce. That photo was just to creepy to post.
Thank you, Rhoda!
Ingredients:
1 Beer (I used a Dos Equi Amber)
1/2 stick Butter
3 garlic cloves
1 cup Louisiana Hot Sauce
1 pound Manila Clams
Method:
Put clams in ice water as soon as you get them home.
Rinse well before cooking.
Sauce:
Smash and peel 3 cloves garlic.
Put 1/2 stick butter in a saucepan.
Add about 1 cup hot sauce.
Add garlic cloves.
Heat until butter is melted and sauce is warm.
Clams:
Heat 1 beer in a deep skillet.
Add clams.
Cover with a transparent lid.
When liquid is boiling, clams will begin to open, about 4 minutes.
Take clams out as soon as they open. Put in warm bowl.
Add 1 ladle of hot liquid to clams.
Pour sauce over top, and stir.
Serves 2-4. Triple recipe for 10-12.
No comments:
Post a Comment