Steamed Clams With Jalapeño Butter

Name: Steamed Clams With Jalapeño Butter
Total time: 30 min
Yield: 6 to 8 servings
Ingredients: 50 littleneck clams; 4 tablespoons plus 2 teaspoons unsalted butter; 2 slices bacon, diced (optional); 1 cup beer, approximately half a can or bottle; 1 to 2 jalapeño peppers, to taste, seeded and diced

By Sam Sifton

Total Time: 30 minutes
Rating: 4(93)
Comments: Read comments

Recipes do not come easier, though you will want to make sure that you take the time to scrub the shells before steaming. There’s nothing worse than sand in your clams. The bacon is optional, but I like the smokiness it adds to the broth. As for the jalapeño butter, it provides a zip against the brine and sweetness. You can heat it to make a brown butter, adding nuttiness to the mix, but it's not necessary.

Featured in: The Expandable Feast

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 to 8 servings

50littleneck clams
4tablespoons plus 2 teaspoons unsalted butter
2slices bacon, diced (optional)
1cup beer, approximately half a can or bottle
1 to 2jalapeño peppers, to taste, seeded and diced

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Scrub the clams under cold running water to remove grit and sand, then set aside.
Step 2
Melt 2 teaspoons of the butter in a large pot set over medium heat. Add the bacon, if using, and cook, stirring occasionally, until it has started to crisp, approximately 5 minutes.
Step 3
Add the beer to the pot, and allow to heat through, then carefully add the clams in layers. Cover the pot, and let the clams steam and open, approximately 10 to 12 minutes.
Step 4
While the clams cook, put a small pot over medium heat, and add the remaining 4 tablespoons of butter. When it melts, add the jalapeños and stir to combine. Keep the butter warm until ready to use.
Step 5
Drain the clams, reserving their liquor, and serve them on a platter, with the reserved clam broth and the melted butter.

Ratings

4 out of 5

93 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Debbie Leonard7 years ago

I live on an island and we have very easy access to clams. In addition to scrubbing mine, I put them on the kitchen counter in a container of water (or salt water) for several hours so they can purge themselves of sand and what not. You'll be surprised at how much sediment is in the bottom of the pan after a few hours!

mobilemind7 years ago

Do you mean cover clans? (Not surround) and placed in refrigerator? Not sure why this method would work or the point of it.

Timothy CLARK7 years ago

The Italian way : moisten a dish-rag, put it in a bowl and surround the clams for about 6 hours. When about to cook, rinse the clams 3 times in cool water, then drop immediately in to the cooking pot. Easy.

Sarah10 months ago

So easy and good! I throw some crushed garlic in when the bacon is nearly done, and one diced jalepeno. I also browned my butter and added two jalepenos to that. I've made it before as written and I felt it needed more heat. It was delicious though. and even more so with the very minor adjustments I made.

Jane2 years ago

I didn't have high expectations. But this was just very delicious. I had small Manila clams which cooked in 4 minutes.

Sarah2 years ago

I added some onion and garlic to the bacon fat, and browned the butter for the jalapeños. Delicious.

Private comments are only visible to you.