Steamed Clams in Creamy Ale Sauce

• Meat

  • 2 lbs Little neck clams

• Produce

  • 2 tbsp Basil, fresh
  • 2 cloves Garlic
  • 1 Lemon, squeezed
  • 1/2 Yellow onion

• Baking & Spices

  • 1 tsp Cayenne pepper

• Bread & Baked Goods

  • 1 Serve with toasted french bread

• Dairy

  • 1/3 cup Cream

• Beer, Wine & Liquor

  • 2 cups Ale or pale ale

Found on kitchenswagger.com

Ingredients

• 2-3 pounds little neck clams
• 2 cups ale or pale ale
• ½ yellow onion, chopped
• ⅓ cup cream
• 1 lemon, squeezed
• 2 tablespoons fresh basil, minced
• 2 cloves garlic, minced
• 1 teaspoon cayenne pepper
• Serve with toasted french bread

Directions

• Rinse the clams under cool water, scrubbing any sand or dirt off the shells. Discard any that are open and won’t close when tapped on a firm surface. Set aside.
• In a large lidded saucepan, add the beer, onion, butter, lemon juice, garlic, basil, and cayenne pepper and bring to a boil on medium-high heat. Carefully add the clams to the simmering sauce, then cover and steam until fully opened, about 5 minutes.
• While the clams are steaming, toast slices of french bread for dipping.
• After 5 minutes, add the cream to the saucepan, stir once, and let simmer for one additional minute.
• Serve in bowls with creamy ale sauce so the clams stay warm. Serve with toasted french bread.