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!
Servings: 3 or 6 people if you serve half a dozen each
Calories: 309kcal
Ingredients
- 3 dozen little neck clams rinsed with cool water, can substitute with any small clam of your choice
- ½ cup fresh corn cob or can corn
- 1 small onion chopped
- ½ 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
Instructions
- 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.
Nutrition
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