One thing I missed incredibly living on the West Coast are steamers. I discovered this recipe when I was home visiting my Mom one Christmas and have been making it ever since. I cut the salt and butter down from the original recipe and eliminated one step in the process. Ever since I tried this recipe, any other preparation of steamers is sure to be a bit disappointing. This is adapted from Gourmet Magazine- 1999.
- 2 pounds steamers (soft-shelled clams; less than 2 inches in diameter)
- 1 shallot
- 1 large clove garlic
- 2 Tbs. unsalted butter
- 1 cup beer (not dark), preferably Stella Artois
- 1 tablespoon finely chopped fresh flat-leafed parsley leaves
- dash of salt