Llttleneck Clams with Tomato Salsa and Lime
|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.