Belgian-ish Clams
Ingredients
- 4 to 5 pounds small clams, such as savory, Manila or littlenecks
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 onion, diced ⓘ
- 4 cloves garlic, minced
- 2 teaspoons caraway seeds ⓘ
- 2 teaspoons fresh thyme ⓘ
- 3 red bliss potatoes, cubed ⓘ
- 2 bottles Belgium beer
- 3 tablespoons fresh flat-leaf parsley, chopped ⓘ
- Kosher salt and freshly ground pepper ⓘ
- 1 loaf crusty bread, for serving ⓘ
Instructions
- Place the clams in a large bowl, fill with cold water and let soak for 5 minutes.
- Slightly agitate the clams with your hands so they release any sand, which will drop to the bottom of the bowl.
- Refill the water and repeat this process until no sand remains.
- Heat a large saucepan over medium heat.
- Add the olive oil and 2 tablespoons butter.
- When the butter is melted, add the onions and saute until translucent, about 3 minutes.
- Add the garlic, caraway seeds and thyme and continue to cook for 2 minutes.
- Add the potatoes, beer and clams and cover.
- Allow the clams to cook until they are cooked through and open, 5 to 6 minutes.
- Make sure to shake the pot every 2 minutes or so to agitate the clams to help them to open up and keep them cover in liquid.
- Using a slotted spoon, transfer the cooked clams to a large bowl.
- Discard any unopened clams.
- Continue to simmer the cooking liquid uncovered until the sauce is slightly reduced, 6 to 7 minutes.
- Take the liquid off the heat, stir in the chopped parsley and remaining tablespoon butter.
- Season to taste with salt and pepper.
- Place the clams in individual bowls, cover with the liquid and serve with crusty bread on the side.
Nutrition & Diet Analysis (per serving)
650
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).