Summer is passing by at warp speed. It’s almost the middle of August and I haven’t done half the activities I have wanted to do yet like go swimming, pick blueberries and or enjoy a glass of wine in the French countryside. What I have done is spend time with friends and family, worked hard to figure out my new career direction and eaten too many ice cream cones to count. All in all, I’m not complaining.
What I’ll miss though once the cooler temps creep in are the abundance of fresh produce and seafood. To me, shellfish screams ice cold beer and toes buried in the sand. That’s why this past week when I started to already get nostalgic for lazy summer days, I steamed clams in a rich beer scented tomato broth with bacon.
The iron intake in clams is about 24 milligrams in a three-ounce serving. That’s more than a T-bone steak and beef liver. They are also a good source of phosphorus, potassium, zinc, copper, manganese, and selenium as well. If you suffer from anemia and or have a B 12 decency, then clams are a wonderful option to get healthful nutrients in your body.
These Beer Steamed Clams with Tomatoes and Bacon are easy enough to throw together on a weeknight. The rendered broth deserves a piece or two of bread to sop up every last bite. Enjoy!
Beer Steamed Clams with Bacon and Tomatoes
Yield 4 servings
Clams are steamed in a rich tomato broth laced with beer and bacon. Its easy enough to throw together on a weeknight and classy enough to serve at a dinner party.
1/2 lb. uncured bacon, chopped
1 medium yellow onion, chopped
2 garlic cloves, finely minced
2 1/2 pounds tomatoes, chopped
1 cup pale lager (you can drink the rest)
1 1/2 pounds small hard-shelled clams, scrubbed well
Cook bacon in a heavy bottom pot over medium heat, until golden brown, about 5 minutes. Add onion and garlic, stirring occasionally, until onion is transculent. Add tomatoes and cook until they begin to break down and the sauce thickens slightly, about 8 minutes.
Pour in beer and add clams. Bring to a boil and cover pan. Let clams steam for about 6 minutes or until clams open wide ( discard any clams that do not open after 10 minutes) Serve with crusty bread on the side.