Here's one of my favorite clams recipes; a rich, garlicky clams reduced in beer. It's a perfect dish to complement a simple seafood weekend lunch with family and friends.
3 kg clams
3 heads garlic, minced
1/4 cup ginger, grated
4tbsp extra virgin olive oil
1/2 stick unsalted butter
1/2 bottle beer, I used Grolsch Premium Lager
1 tsp red chilli pepper, thinly sliced
zest of 1 lemon
1 tsp salt
1 tsp pepper, freshly cracked
1/4 cup scallions, for garnish
Steam the clams until shells open. Set aside.
In a wok, heat the olive oil on medium heat. Add garlic and chili. Sautee for 2 minutes. Add the butter and ginger, salt and pepper. Cook for another 5 minutes or until the garlic is slightly brown.
Deglaze the wok with beer and simmer for 2 minutes.
Add the clams and lemon zest and toss.
Remove from heat and serve immediately garnished with green scallions on top.
Makes a fiesta serving for 6-8 people.
16 March 2012