Grilled Clams in Beer Broth

This is a crowd-pleaser for shellfish lovers. Grilled clams are best eaten straight out of the pan with a cold drink. To make this an entrée, allow about 12 clams per person. Grab a hunk of bread to sop up the extra cooking liquid in the pan.

 

Serves 4 as an appetizer

Time 10 min

Ingredients

• 2 dozen littleneck clams scrubbed
• 1 (12-ounce) can lager-style beer
• 1 shallot finely chopped
• 2 tablespoons unsalted butter
• 1 lemon Juice of
• 1/8 teaspoon fine sea salt

Directions

1. Prepare a grill for medium heat cooking.
2. Place clams in a large cast-iron or ovenproof skillet. Add beer, shallot, butter, lemon juice and salt. Arrange the skillet on the grill grates and close the grill lid. Steam until clams have opened, 5 to 7 minutes. Discard any unopened clams.  
3. Serve clams from the skillet, or pour clams and cooking liquid into a large deep platter or serving bowl.