Garlicky Steamer Clams in Local Ale

1. 1

   In a large sinkful of cold water, rub the clams to together to remove grit.

2. 2

   Drain the sink and repeat the process 4 to 5 times until the water is clear.

3. 3

   Add the clams to a fresh sinkful of water, sprinkle the cornmeal over them and let soak for 20 minutes.

4. 4

   Drain and rinse the clams thoroughly.

5. 5

   In a large nonreactive saucepan, melt 3 tablespoons of the butter over moderate heat.

6. 6

   Add 2 tablespoons of the garlic and cook until softened, about 2 minutes.

7. 7

   Add 1 bottle of ale and bring to a boil.

8. 8

   Add one-third of the clams, cover tightly and cook over high heat, shaking the pan frequently, until all of the clams are open, 3 to 4 minutes.

9. 9

   Add 1 tablespoon of the lemon juice, 3 tablespoons of the parsley and season with pepper.

10. 10

    Transfer the clams and their cooking juices to a large bowl and serve.

11. 11

    Repeat with the remaining 2 batches of ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.