This dish is ready in minutes, and it's a real showstopper -- the alcohol from the beer cooks away rapidly, leaving behind a savory sauce. Dark beers will offer rich flavor, while paler beers will make a lighter broth. Experiment, and have fun!
- 1 (12-ounce) beer
- 5 garlic cloves, peeled and sliced thin
- 3 tablespoons unsalted butter
- 1 bunch cilantro
- 2 pounds Manila clams, cleaned
In a large pot, combine the beer, garlic, butter and most of the cilantro. Bring to a boil and reduce the heat to a simmer.
Add the clams and cover with a lid. Cook for about 4 to 6 minutes, or until the clams are open (discard any unopened clams). Remove the clams and the juice into a large bowl and serve with a stack of bowls and warm crusty bread.
Don't try to twist off those beer caps! Shop for a bottle opener.
Serve This Dish With: