Last week the family hosted my cousin Taryn and her new husband, Jesse in Portland. They planned a trip out west (they live in Kentucky) to see Portland, explore the craft brewery scene and travel down the Oregon coast to California.
We all met for lunch at Deschutes Brewery in Portland and I ordered the steamed manila clams. What's better than sweet Oregon clams steamed in a rich full bodied IPA? Not much! So grateful to Deschutes for putting this recipe on their website.
Chainbreaker White IPA Steamed Manila Clams
1 lb manila clams
6 oz Chainbreaker White IPA
1 tablespoon fresh chopped garlic
1 tablespoons butter
1/2 small onion, chopped
1/3 cup Parmesan cheese, shredded
salt and pepper
Over high heat, saute garlic and onions in butter for one minute (use medium sized stock pot). Add beer, salt, pepper and clams. Continue to saute until the clams have opened completely (about 5 minutes).
To serve: Remove clams from pot and serve in a large bowl with about a cup of the broth. Top with cheese. Add toasted sliced bread, melted butter and lemon (plus a pint of Chainbreaker White IPA).
Recipe serves 3-4 (yea, right...you've never seen this girl eat clams before).