Aw yeah, I’m back beeyotches and it was beer that got me to crawl out from under my rock and get back to the ol’ blog routine. It was a well-needed little break for the old UC so I thank you for your patience. I hope that you found some suitable reading in the links section.
I don’t often “opt-in” to many of my advertising partner, Foodbuzz’s product tie-in’s but I was enticed enough to respond to the offer to cook with New Belgium beers. I admit it, I like to cook with booze. Wine, beer, spirits, I’ll try a recipe with ‘em all. (Not together) They all bring a depth of flavor, or acid, or a little….something….that is not replicated with herbs, spices or lemon.
*Disclaimer: As a member of Foodbuzz’s “Tastemaker Program”, I am receiving a stipend to pay for the beers I used in the creation of this recipe…..and another recipe next week, too. Thank you, New Belgium. I bought a lot of beer.*
My husband is the real beer drinker of the family. But don’t get me wrong. I like beer. I just happen to like less complicated beer (for drinking). And this Somersault Ale is right up my alley. Pale, not too hoppy and it goes down nicely. It has a nice citrusy edge to it but not much. Which is why I thought it might taste good with some clams.
This was a perfect dish to put together on a Monday evening…made even more perfect because my husband actually made it….but anyone can do it. Clams are potentially the easiest thing ever, as they literally take 3 minutes to cook. This recipe maybe took 10 minutes if you count cooking some onion and bacon and boiling a little pasta.
You can also make this without the pasta—just leave the clams in their shells and warm up some crusty bread for dipping. And pour yourself a tall cold Somersault to go with.
And stay tuned. I’ve got a doozy of a boozy beer braised pork sando coming up next week. You know you want it!