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Llttleneck Clams With Tomato Salsa And Lime

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For tomato salsa
  Tomatoes 2 , peeled, seeded and chopped
  Finely diced red onion 2 Tablespoon
  Red wine vinegar 1 Tablespoon
  Jalapeno chili 1⁄2 , seeded and minced
  Ale 990 Milliliter (3 Bottles, Good Quality, Lager / Mild)
  Littleneck clams 6 Dozen, scrubbed
  Lime flesh 6 Tablespoon, diced
  Fresh cilantro leaves 1 Tablespoon (For Garnish)
  Kosher salt To Taste
  Freshly cracked pepper To Taste

To make the salsa: Combine all the ingredients and let sit at room temperature for at least 4 hours and up to overnight.
Pour 2 bottles of the beer into a large pot.
Bring to a boil, add the clams, cover, and steam until the clams open, about 5 to 7 minutes.
Pour 1/4 cup of the remaining beer in the bottom of each bowl.
Transfer the steamed clams to the bowls (discard any that have not opened).
Spoon 3 teaspoons of the salsa and 1 tablespoon of the diced limes over each serving.
Garnish with cilantro.

Recipe Summary

Difficulty Level: 
Side Dish

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