Steamers in Beer

1. 1

   Scrub clams well.

2. 2

   Finely chop shallot.

3. 3

   In a large saucepan cook shallot in 1/4 tablespoon butter over moderate heat, stirring, until softened, 2 to 3 minutes.

4. 4

   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.

5. 5

   Discard any unopened clams and reserve cooking liquid.

6. 6

   Keep clams warm.

7. 7

   Pour reserved cooking liquid through a paper-towellined sieve into a small saucepan.

8. 8

   Heat cooking liquid over moderate heat until hot and whisk in remaining 3 tablespoons butter.

9. 9

   Remove pan from heat and stir in parsley and salt.

10. 10

    Serve clams with dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.