What's for Dinner: Clams Cooked in Garlic, Beer and Butter

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!

Servings: 2

Ingredients:

  • 1 (12-ounce) beer
  • 5 garlic cloves, peeled and sliced thin
  • 3 tablespoons unsalted butter
  • 1 bunch cilantro
  • 2 pounds Manila clams, cleaned

Directions:

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.

Print this recipe.

Don't try to twist off those beer caps! Shop for a bottle opener.

 

Serve This Dish With:

Connect with Us
Follow Our Pins

Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

Follow Our Tweets

The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

On Instagram

Behind-the-scenes pics from iVillage.

Best of the Web