Steamedclamswithbaconandbeer Recipes

Steps:

• Fry bacon over medium heat, in a medium sized pot about 4 minutes.
• Add in onion, and continue until bacon is brown, and onion is tender, about another 4 minutes.
• Add in clams, and beer.
• Cover and steam clams until they pop open, about 7 minutes.
• Throw away any clams that do not open.
• Stir together and serve.

Steps:

• In a 2 to 3 gallon stock pot, over medium-high heat, add the water, salt, bay leaves, carrots, celery, lemongrass and onion. Bring to a boil, then reduce the heat and simmer for 20 to 30 minutes. Once the vegetables have softened slightly, add the ginger, fruits, and tea. Allow the flavors to blend for 10 minutes, then add the bagged clams. Cook until the clams have opened about 10 to 14 minutes. Remove the clam bags from the water, and put them into a colander. Open the bags, drain and serve.

Steps:

• Heat oil in a large stock pot. Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open. Remove clams to platter or large serving bowl, discarding any that do not open. Pour broth into a serving bowl for dipping with crusty bread.

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add prosciutto and saute until crispy, about 2 minutes. Remove to a paper towel. Steam beans over in 1/4 inch water until tender, 3-4 minutes. Drain beans.
• Swirl some olive oil in same skillet and add the peppers. Return beans to pan and toss with salt and red pepper flakes. Transfer beans to skillet and top with the crispy prosciutto.

Steps:

• Scrub clams well. Finely chop shallot. In a large saucepan cook shallot in 1/4 tablespoon butter over moderate heat, stirring, until softened, 2 to 3 minutes. 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. Discard any unopened clams and reserve cooking liquid. Keep clams warm.
• Pour reserved cooking liquid through a paper-towel-lined sieve into a small saucepan. Heat cooking liquid over moderate heat until hot and whisk in remaining 3‚ tablespoons butter. Remove pan from heat and stir in parsley and salt.
• Serve clams with dipping sauce.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 6 foil squares large enough for each fillet.
• Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

Steps:

• In a big saucepan, combine the beer, broth, garlic, bay leaf, parsley, and salt/pepper.
• Bring to a boil; decrease heat to medium; simmer 5 minutes to blend flavors.
• Add clams; cover and simmer 4-5 minutes until clam shells open.
• Remove bay leaf and discard; remove any clams that did not open and discard.
• Place clams in 4 large individual bowls and ladle some of the liquid from the saucepan over the clams.
• Serve with individual bowls of melted butter for dipping; serve immediately.

Steps:

• Bring beer to a boil in a large heavy pot. Add clams. Cover pot, reduce heat to medium, and steam clams until they open, 6-8 minutes. Using a slotted spoon, transfer clams to a large bowl or platter (discard any that do not open). Serve with lemon halves.

Steps:

• Combine pinto beans, kidney beans, beer, jalapenos, garlic, cumin, and salt in a large saucepan. Simmer for 10 minutes. Serve warm or chilled.