Moinette Steamed Clams Recipe

Origin: Belgium Period: Traditional

Ingredients

36 fresh clams, scrubbed
100g butter
5 garlic cloves, minced
500ml Moinette Blonde (or other pale Belgian beer eg Leffe Blonde)
1 tbsp dried oregano, crumbled
1 tbsp dried parsley
1 tsp crushed red chilli flakes

Moinette Steamed Clams Preparation:

Method:

Melt the butter in a large plan over medium heat and use to fry the onion and garlic for 2 minutes. At the end of this time stir-in the beer, oregano, parsley and chilli. Bring to a boil then add the clams, cover and steam for about 10 minutes, or until the clams have opened (shake the pan every now and then to ensure even cooking).

Divide the clams between 6 serving bowls, discarding any that have not opened, then ladle the broth generously over them. Serve with a Belgian beer and plenty of crusty bread.

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