Recipe | Beer-Steamed Clams

It has been a while since we cooked at home. We attribute that to the lack of our own kitchen, and I certainly hope that we will cook more often when the new house is ready. We are still sourcing for an interior designer while waiting for our keys, so the dream of being able to cook in the comfort of a kitchen that I call my own will have to be put on hold for now.

Anyway, we managed to rack up some supermarket vouchers lately so I decided to spend it on some seafood. Today, I'll like to share a simple recipe of a clam dish that we cooked over the weekend.

Clams pair so well with beer/wine

I am partial to this dish because it looks and tastes expensive, yet requires minimal effort to make. Perfect for a party. Just remember to have on hand lots of toasted bread to soak up all the moreish sauce.

Bon Appetit!

Beer-Steamed Clams

Serves: 2-3   Prep time: 10 min   Cook time: 10 min  

Ingredients
2 tablespoon of butter
1 shallot, minced
2 cloves of garlic, minced
500g clams

3/4 can of beer (I used Lager)

Directions

1. Clean clams by pre-soaking them in cold, salted water for half an hour. 
2. Heat up oil and add butter. Saute shallots and garlic till fragrant, about 2 mins.
3. Add in clams and beer, and cover the wok. Turn off the heat when the clams open up (about 6-8 mins later depending on their size).
4. Serve with toasted bread.