Mexican Beer Little Neck Clams
These Mexican Beer Little Neck Clams are cooked in their natural juices, Mexican beer, jalapeño peppers, onions, corn, parsley and butter. Absolutely delicious!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 3 or 6 people if you serve half a dozen each
- 3 dozen little neck clams rinsed with cool water, can substitute with any small clam of your choice
- 1/2 cup fresh corn cob or can corn
- 1 small onion chopped
- 1/2 to 1 jalapeño sliced depending how spicy you want your broth
- 3 garlic cloves finely chopped
- 1 Corona beer or mexican beer of your choice
- 1 tablespoon fresh pasley finely chopped
- 8 tablespoons butter unsalted bar butter not margarine
- 1 zest of lime use a grater if you don't have a lemon/lime zester
- salt to taste
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 it 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 parsley and zest to clams and stir.
Serve clams in individual bowls and garnish with more parsley and lemon or lime wedge.
Serving: 3g | Calories: 309kcal | Carbohydrates: 9g | Protein: 2g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 80mg | Sodium: 284mg | Potassium: 130mg | Fiber: 1g | Sugar: 3g | Vitamin A: 980IU | Vitamin C: 5.3mg | Calcium: 23mg | Iron: 0.2mg