Steamers in Beer Recipe
- 2 pounds steamers (soft-shelled clams; less than 2 inches in diameter)
- 1 shallot
- 1/4 cup unsalted butter
- 1 cup beer (not dark)
- 1 tablespoon finely chopped fresh flat-leafed parsley leaves
- 1/4 teaspoon salt
- Scrub clams well. Finely chop shallot. In a large saucepan cook shallot in 1/4 tablespoon butter over moderate heat, stirring, until softened, 2 to 3 minutes. Add beer and clams and steam clams, covered, until opened, 4 to 5 minutes, transferring them as they open with a slotted spoon to a bowl. Discard any unopened clams and reserve cooking liquid. Keep clams warm.
- Pour reserved cooking liquid through a paper-towel–lined sieve into a small saucepan. Heat cooking liquid over moderate heat until hot and whisk in remaining 3‚ tablespoons butter. Remove pan from heat and stir in parsley and salt.
- Serve clams with dipping sauce.
