Drunken Clams

My daughter loves shellfish. I can remember the first time she tried one... she was 2 1/2, sitting in her highchair and grabbed a mussel off of my plate. From that day on whenever I would go to a fish market to grab something for dinner she would yell 'clams!'

This is a super easy recipe that I've used on anything from clams, to mussels, even shrimp.

Ingredients:

1 tablespoon olive oil
2 tablespoons butter
1/2 cup chopped shallots
1/2 cup chopped leeks
3 cloves of garlic
1 (12-ounce) beer 
Freshly chopped parsley 
36 little neck clams in shells, scrubbed
**make sure shells are tightly sealed shut. If you see one open tap the shell on your counter, if it closes up it's okay to use. If it stays open, it means its dead and you need to discard it.

• 
  

1. Heat oil and butter together in a large skillet. 

2. Add shallots, leeks, and garlic and saute 3 minutes, until everything is soft. 

3. Add beer and bring to a simmer. 

4. Add clams, cover and simmer until shells open, about 5 minutes. 

*If you have a clam that didn't open while cooking, make sure to throw it away

5. Remove from heat and top with parsley. I also sprinkled some grape tomatoes on top.

6. Serve with a mixed green salad, and lots of good crusty bread to dip in that amazing broth.

Super easy. Quick to make. Delicious...I hope your family enjoys it! Bon Appetit!