Grilled Clams in Beer Broth
Serves 4 as an appetizer
Time 10 min
This is a summertime crowd-pleaser for shellfish lovers. Grilled clams are best eaten straight out of the pan with a cold drink. To make this an entrée, allow about 12 clams per person. Grab a hunk of bread to sop up the extra cooking liquid in the pan.
Special Diets:
Ingredients
- 2 dozen littleneck clams, scrubbed
- 1 (12.0-ounce) can lager-style beer
- 1 shallot, finely chopped
- 2 tablespoons unsalted butter
- 1 lemon, juice of
- 1/8 teaspoon fine sea salt
Method
Prepare a grill for medium heat cooking.
Place clams in a large cast-iron or ovenproof skillet.
Add beer, shallot, butter, lemon juice and salt.
Arrange the skillet on the grill grates and close the grill lid.
Steam until clams have opened, 5 to 7 minutes. Discard any unopened clams.
Serve clams from the skillet, or pour clams and cooking liquid into a large deep platter or serving bowl.
Nutritional Info:
Per serving: 130 calories (60 from fat), 6g total fat, 4g saturated fat, 30mg cholesterol, 400mg sodium, 6g carbohydrates (0g dietary fiber, 1g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 dozen littleneck clams, scrubbed
- 1 (12.0-ounce) can lager-style beer
- 1 shallot, finely chopped
- 2 tablespoons unsalted butter
- 1 lemon, juice of
- 1/8 teaspoon fine sea salt