Mexican Beer Little Neck Clams
Oh how I love clams and these Mexican Beer Little Neck Clams are no exception!
I just still don’t understand how some people are so repulsed by the idea of even 1 gram of seafood! For me maybe it’s the fact that I am latina and seafood is a common stable in my culture so I grew up eating a lot of it or maybe the fact that my teenage years and early adulthood, I grew up in Long Island, NY. Whatever the case is, for me seafood is hands down my favorite food in the world!! 😋
Growing up in Long Island allowed me the luxury of eating my favorite food on a regular basis and I mean a regulaaar basis! Like a couple of times a week. There’s a fish market everywhere! 😋
With all the fish markets available to me, it was quite common for me to savor in my absolute favorite, a couple of times a week.
You see now I live in the south. And this part of the south has no real fish markets. My closest fish market is a 50 minute drive. So you see, fresh seafood, is just a tidbit harder to get now a days.
I remember those days clamming on the Long Island Sound. One time a few friends and I fished a little over 300 little neck and cherry stone clams. We ate like Kings that night! We headed back to one of their shore and made clams linguine, clams casino and clams on the half shell. Talk about heaven! We opened a couple of bottles of white wine and truly enjoyed our catch!
Okay, so now that I’ve shared and you know a little more about me, let’s get back to this here recipe……😉
PSsssst….one last thing, if you’re like me and don’t have accessibility to fresh seafood around the corner, you may want to try out The Crab Place, they are awesome and there prices are fair to the market and you can order live clams, oysters, crabs, crayfish and lobsters delivered right to your door!
This has been my go to place here lately! They are great! 😋
Recipe and a few pictures ↓
Mexican Beer Little Neck Clams
|Prep time||10 minutes|
|Cook time||10 minutes|
|Total time||20 minutes|
- 3 Dozen little neck clams (rinsed with cool water, can substitute with any small clam of your choice)
- 1/2 cup fresh corn or can corn
- 1 small onion (chopped)
- 1/2 to 1 jalapeño sliced (depending how spicy you want your broth)
- 2-3 teaspoons fresh garlic cloves (finely chopped)
- 1 Corona (or mexican beer of your choice)
- 1 tablespoon fresh pasley (finely chopped)
- 8 Tablespoons butter (unsalted bar butter not margarine)
- 1 zest of lime
- salt (to taste)
|Cut kernels off of corn. Chop onion, garlic and cilantro. Slice jalapeño and with a grater, zest lime.|
|In a large sauce pan over medium heat, melt butter. Saute onion for a few minutes until onions are translucent.....add garlic and saute for another minute being careful not to burn garlic. Add corn and mix well together with onions and garlic. Saute corn for about 5-10 minutes until corn is cooked and starchiness of corn is gone.|
|Add beer and get really hot...simmering. In the meantime rinse clams well and discard any clams that are cracked. Also discard any clams that are open and will not close fully when tapped with your finger. Add clams to pan and cook until shells open. Add cilantro and zest to clams.|
|Serve clams in individual bowls and garnish with cilantro and/or lime wedge.|
Remove husk and silk from corn and cut kernels as close as possible without removing any of the “cob” itself.
Zest lime and chop cilantro. Set aside.
Slice jalapeños and chop onion.
Melt butter. Saute onion and garlic for a few minutes….until onion is translucent.
Add corn kernels and jalapeño.
Saute for a few minutes until corn is cooked and a prettttty yellow.
Rinse clams with cool water.
Add clams and cook for a few minutes until clams open. DO NOT overcook clams or they will become rubbery and tough.
Sprinkle with lime zest and serve in individual bowls. Garnish with fresh cilantro! DONE!
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When will you be making these Mexican Beer Little Neck Clams?