STEAMED CLAMS WITH JALAPEñO BUTTER

Steamed Clams With Jalapeño Butter image

Recipes do not come easier, though you will want to make sure that you take the time to scrub the shells before steaming. There's nothing worse than sand in your clams. The bacon is optional, but I like the smokiness it adds to the broth. As for the jalapeño butter, it provides a zip against the brine and sweetness. You can heat it to make a brown butter, adding nuttiness to the mix, but it's not necessary.

Provided by Sam Sifton

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

50 littleneck clams
4 tablespoons plus 2 teaspoons unsalted butter
2 slices bacon, diced (optional)
1 cup beer, approximately half a can or bottle
1 to 2 jalapeño peppers, to taste, seeded and diced

Steps:

Scrub the clams under cold running water to remove grit and sand, then set aside.
Melt 2 teaspoons of the butter in a large pot set over medium heat. Add the bacon, if using, and cook, stirring occasionally, until it has started to crisp, approximately 5 minutes.
Add the beer to the pot, and allow to heat through, then carefully add the clams in layers. Cover the pot, and let the clams steam and open, approximately 10 to 12 minutes.
While the clams cook, put a small pot over medium heat, and add the remaining 4 tablespoons of butter. When it melts, add the jalapeños and stir to combine. Keep the butter warm until ready to use.
Drain the clams, reserving their liquor, and serve them on a platter, with the reserved clam broth and the melted butter.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 547 milligrams, Sugar 0 grams, TransFat 0 grams