Steamed Clams With Jalapeño Butter
Recipes do not come easier, though you will want to make sure that you take the time to scrub the shells before steaming. There’s nothing worse than sand in your clams. The bacon is optional, but I like the smokiness it adds to the broth. As for the jalapeño butter, it provides a zip against the brine and sweetness. You can heat it to make a brown butter, adding nuttiness to the mix, but it's not necessary.
- Serves: 6 persons
- 50littleneck clams
- 4tablespoons plus 2 teaspoons unsalted butter
- 2slices bacon, diced (optional)
- 1cup beer, approximately half a can or bottle
- 1to 2 jalapeño peppers, to taste, seeded and diced
Step 1Scrub the clams under cold running water to remove grit and sand, then set aside.
Step 2Melt 2 teaspoons of the butter in a large pot set over medium heat. Add the bacon, if using, and cook, stirring occasionally, until it has started to crisp, approximately 5 minutes.
Step 3Add the beer to the pot, and allow to heat through, then carefully add the clams in layers. Cover the pot, and let the clams steam and open, approximately 10 to 12 minutes.
Step 4While the clams cook, put a small pot over medium heat, and add the remaining 4 tablespoons of butter. When it melts, add the jalapeños and stir to combine. Keep the butter warm until ready to use.
Step 5Drain the clams, reserving their liquor, and serve them on a platter, with the reserved clam broth and the melted butter.