Steamed Clams

1. 1

   Carefully scrub the clams under cold running water to remove sand and grit, then set aside.

2. 2

   Melt the butter in a large pot set over medium heat, and when it foams, add the chorizo or bacon, and allow it to crisp, stirring occasionally, approximately 5 minutes.

3. 3

   Add the beer to the pot (use just 1 cup if cooking 50 or fewer clams), and allow to heat through, then carefully add the clams in layers.

4. 4

   Cover the pot, and allow the clams to steam and open, approximately 10 to 12 minutes.

5. 5

   Serve in the pot, or use tongs or a slotted spoon to remove clams to a platter, and serve alongside a bowl of the remaining clam broth and melted butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.