The idea for this recipe came from having a little leftover chipotle bourbon butter... it's actually less of a cut-and-dried recipe and more of an inspiration jump off. Make this dish your pantry clearinghouse masterpiece!
Spicy Steamed Clams
This recipe calls for 1/2 a can of beer per pound of clams... we're sure you can figure out a use for the remaining beer (especially during a quarantine!). Use whatever beer you feel like drinking but steer clear of IPAs, which cook bitter. We like cheap lagers. Also, this dish was made with purple savory clams in mind but Manilas work great, too.
2 Tbs chipotle bourbon butter
1 T ginger puree
any kind of garlic you like - roasted, chopped, or minced in water all work great
1 lb clams
½ can of beer
Bread for dipping
If you don’t have chipotle butter but want to play along, start with regular butter and add a generous tablespoon of chopped garlic and your favorite Asian style chili sauce... gochunang, sriracha, or any fermented chili would work. Skip the chilies for a less spicy but super tasty broth. Or use fresh jalapeños/serranos if you’re lucky enough to have fresh chilies kicking around. Leeks, onions, shallots, or any other allium would be a great addition at this point - the more the merrier with the veggies.
Saute the chipotle butter (or regular butter + add ons, as described above) and ginger puree in a sauce pan at medium heat. Once things sizzle, add a pound of clams and half a can of beer. Steam the clams, covered, for 5 to 7 minutes. (See our guide to steaming clams here).
If you're using purple savories, cook for another few minutes after they pop open... savories like a slightly longer cook time than Manilas.
When all the clams are open, throw another knob of chipotle butter into the pan. This is also a good time to add any cooked veggies you might want in there, like leftover broccoli or corn.
Once the butter is melted, serve up with a hearty garnish of pickled veggies, cilantro, green onion...and anything else that tickles you. Squeeze lime or lemon over the dish. Our saloon manager likes to add toasted coconut and hot chili oil to hers.