Llttleneck Clams with Tomato Salsa and Lime Recipe
Ingredients
| Tomato Salsa | ||
| 2 tomatoes, peeled, seeded, and chopped | ||
| Red onion | 2 Tablespoon, finley diced | |
| Red wine vinegar | 1 Tablespoon | |
| 1/2 jalapeno chili, seeded and minced | ||
| 3 bottles good-quality lager or mild ale | ||
| 6 dozen littleneck clams, scrubbed | ||
| 6 tablespoons diced lime flesh | ||
| Fresh cilantro leaves for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
To make the salsa: Combine all the ingredients and let sit at room temperature for at least 4 hours and up to overnight.
Pour 2 bottles of the beer into a large pot.
Bring to a boil, add the clams, cover, and steam until the clams open, about 5 to 7 minutes.
Pour 1/4 cup of the remaining beer in the bottom of each bowl.
Transfer the steamed clams to the bowls (discard any that have not opened).
Spoon 3 teaspoons of the salsa and 1 tablespoon of the diced limes over each serving.
Garnish with cilantro.
Pour 2 bottles of the beer into a large pot.
Bring to a boil, add the clams, cover, and steam until the clams open, about 5 to 7 minutes.
Pour 1/4 cup of the remaining beer in the bottom of each bowl.
Transfer the steamed clams to the bowls (discard any that have not opened).
Spoon 3 teaspoons of the salsa and 1 tablespoon of the diced limes over each serving.
Garnish with cilantro.
Chef
