BEERECIPE: Drunken Clams

steamed clams
steamed clams

All this sunny weather is having quite the euphoric effect on me and I find myself repressing the urge to grab people, friends or strangers, by the shoulders and shake them violently, screaming "THERE IS HOPE YET!". And isn't that what Canadian summers are all about, though? -- Happiness quickly met with extreme paranoia that, as our dearly departed Ned Stark once declared, winter is coming.

But I'm choosing to go the way of modern self-help books and live in the now, enjoy the moment, and completely abolish all negative thoughts about impending winter or that court date I missed, again, for a $450 parking ticket. If I were to dwell on that parking infringement, I might have trouble enjoying the recipe I'm about to share with you, and I'm not prepared to let anything get between me and seafood.

Summer is quite obviously the best time to eat outside, and drink outside (in the safety of your own yard of course), and though I would recommend preparing this on your stove top, it comes together more quickly than an informercial sales pitch -- so you'll have plenty of time to enjoy the great outdoors. As with any beer recipe I share here on the blog, my only two requirements are that it actually taste like beer, and that it's relatively simple to make. While this is no, bread + toaster = toast Rachel Ray level easy, it's still really really easy and if you don't make it you're essentially declaring that you hate delicious things.

With minimal amounts of chopping and prep you can make this in under ten minutes, so you're welcome in advance. I bought my clams from Hooked and my chorizo from Rowe Farms because when the meat and seafood are the centre of the dish, you want them to be quality (and sustainably harvested).

INGREDIENTS -2lbs clams (for 3-4 people) -3 cloves garlic, finely chopped -1 shallot finely chopped -300 grams cured chorizo, sliced in rounds -handful of parsley, roughly chopped -juice of half a lemon plus some slices or wedges for garnish -butter, couple pats -400 to 500ml of dry blonde beer, I used Farmageddon

Start off by scrubbing your clams of any sand or silt. Heat up some oil and a tiny knob of butter in a tall saucepan over medium heat. Add your chopped garlic, shallots, and chorizo. Cook until some of the fat has been rendered out of the chorizo and the oil looks a bit red. Dump the majority of a 500ml bottle of Farmageddon into the pot and raise the heat to medium high. When the beer is boiling or just about to, put all your clams into the pot, throw in the chopped parsley, and put a tight-fitting lid on the whole shebang. Wait until the clams have all opened (or about 6-8 minutes), keeping the heat quite high. This probably goes without saying, but don't eat any clams that haven't opened, they're no good! Spoon the clams into some shallow dishes, and to the liquid in the pot add 2 generous pats of butter and the juice of half a lemon. Mix to melt the butter, then pour over the clams. I served this with warm baguette (that a 4 year old was trying to grab before I could get a picture) and sautéed rapini. Both were delicious additions.

steamed clams
steamed clams
steamed clams
steamed clams