Pacific Northwest Microwbrew Steamers with Bread
Dive into the vibrant flavors of the Pacific Northwest with these Microbrew Steamers with Bread, a seafood-lover’s dream that brings the taste of the coast to your kitchen. This recipe features fresh clams steamed to perfection in a rich, aromatic broth made with microbrew beer—preferably a pale ale or IPA—for a bold, malty twist. Infused with garlic, shallots, fresh thyme, and a touch of butter, the broth becomes the perfect companion to your crusty baguette slices, which are ideal for dipping. Ready in just 30 minutes, this dish is as quick as it is satisfying, making it an excellent choice for weeknight dinner or casual entertaining. Garnish with fresh parsley and optional lemon wedges for a pop of color and brightness, and let these microbrew-infused steamers transport your taste buds straight to the rugged shores of the Pacific Northwest.
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 3 tablespoons butter
- 2 medium shallots, minced
- 3 cloves garlic, minced
- 12 ounces microbrew beer (pale ale or IPA preferred)
- 1 cup vegetable broth
- 3 sprigs fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 loaf crusty bread (such as a baguette)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 lemon wedges (optional, for serving)
Instructions
Inspect and clean the clams: Rinse under cold water and scrub as necessary to remove any sand or grit. Discard any clams that are cracked or that remain open when tapped.
Heat a large, heavy-bottomed pot over medium heat. Add the butter and let it melt.
Add the minced shallots and garlic to the pot and sauté until fragrant and translucent, about 2-3 minutes.
Pour in the microbrew beer and vegetable broth, and stir well to combine.
Add the thyme sprigs, bay leaf, salt, and black pepper to the pot. Bring the liquid to a simmer.
Carefully add the cleaned clams to the pot. Cover with a lid and allow them to steam for 6-8 minutes, shaking the pot occasionally, until the clams open. Discard any clams that remain closed after cooking.
While the clams are steaming, slice the crusty bread and toast lightly, if desired.
Remove the pot from heat and sprinkle the steamed clams with fresh parsley.
Serve the steamers immediately with the broth ladled overtop and slices of crusty bread on the side. Add lemon wedges for a bright, tangy touch, if desired.
Nutrition Facts
Calories |
3094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 706 mg | 236% | |
| Sodium | 5668 mg | 246% | |
| Total Carbohydrate | 319.6 g | 116% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 11.2 g | ||
| Protein | 276.5 g | 553% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1034 mg | 80% | |
| Iron | 265.0 mg | 1472% | |
| Potassium | 6983 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
