Pilsner Poached Clams with Garlic and White Wine

How to Make Pilsner Poached Clams with Garlic and White Wine

1. 1

   Step 1: Purge and prep the clams

   Rinse clams under cold running water and discard any with cracked shells. In a large bowl, combine the clams with cold water and the kosher salt; stir and let sit 20 minutes to purge grit. After soaking, lift clams from the water (do not pour the bowl through a colander) and give them one final rinse; discard any that remain open when tapped.

   For this step

   • 2 lbLittleneck clams, scrubbed
   • 2 tspKosher salt
   
2. 2

   Step 2: Sweat the aromatics

   Heat a large, heavy-bottomed pot over medium heat and add the olive oil. Add the minced shallot and cook until softened and translucent, about 2 minutes, then add the garlic and cook 30–45 seconds until fragrant. Stir in the butter and let it melt, coating the aromatics.

   For this step

   • 1 tbspExtra-virgin olive oil
   • 1 mediumShallot, minced
   • 4 clovesGarlic, minced
   • 2 tbspUnsalted butter
   
3. 3

   Step 3: Build the poaching liquid

   Raise the heat to medium-high and pour in the West Coast Pilsner and the dry white wine; add the lemon juice. Bring the liquid to a lively simmer and let it reduce slightly for 2–3 minutes to concentrate the aromatics. Taste and adjust with a small pinch of salt or freshly ground black pepper if desired.

   For this step

   • 12 fl ozWest Coast Pilsner (see note)
   • 1/2 cupDry white wine
   • 2 tbspFresh lemon juice (about 1 lemon)
   
4. 4

   Step 4: Poach the clams

   Add the prepared clams to the simmering liquid, cover the pot, and steam until shells open, 5–7 minutes. Shake the pot gently once or twice while cooking to redistribute heat. Discard any clams that remain closed after cooking.
   
5. 5

   Step 5: Finish and serve

   Remove from heat, stir in the chopped parsley and a squeeze of lemon if desired. Spoon clams and plenty of the aromatic broth into warmed bowls and serve immediately with crusty bread to soak up the broth. Note: a West Coast Pilsner used in the recipe also pairs wonderfully alongside the finished dish.

   For this step

   • 1/4 cupFresh flat-leaf parsley, chopped
   

1. Rinse clams under cold running water and discard any with cracked shells. In a large bowl, combine the clams with cold water and the kosher salt; stir and let sit 20 minutes to purge grit. After soaking, lift clams from the water (do not pour the bowl through a colander) and give them one final rinse; discard any that remain open when tapped.
2. Heat a large, heavy-bottomed pot over medium heat and add the olive oil. Add the minced shallot and cook until softened and translucent, about 2 minutes, then add the garlic and cook 30–45 seconds until fragrant. Stir in the butter and let it melt, coating the aromatics.
3. Raise the heat to medium-high and pour in the West Coast Pilsner and the dry white wine; add the lemon juice. Bring the liquid to a lively simmer and let it reduce slightly for 2–3 minutes to concentrate the aromatics. Taste and adjust with a small pinch of salt or freshly ground black pepper if desired.
4. Add the prepared clams to the simmering liquid, cover the pot, and steam until shells open, 5–7 minutes. Shake the pot gently once or twice while cooking to redistribute heat. Discard any clams that remain closed after cooking.
5. Remove from heat, stir in the chopped parsley and a squeeze of lemon if desired. Spoon clams and plenty of the aromatic broth into warmed bowls and serve immediately with crusty bread to soak up the broth. Note: a West Coast Pilsner used in the recipe also pairs wonderfully alongside the finished dish.