New Belgium Somersault + Manila Clams? Yes, Please.

by Sarah on April 19, 2011

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!

 

Manila Clams and Bacon in Somersault Ale Broth

Ingredients

  • 3 slices bacon, chopped
  • 1 lb. Manila clams
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bottle New Belgium Somersault Ale
  • 1/4 cup parsley, minced plus a little for garnish
  • salt, pepper, good quality extra-virgin olive oil
  • 1 Tbsp (or to taste) fresh lemon juice
  • red chili flakes (optional)

Instructions

  • Soak clams in cold, salted water for at least 15 minutes so they will expel their sand.
  • In a saute pan over medium heat, render bacon and add onion and garlic. Cook until soft.
  • Turn heat to high. Add clams, then pour in the bottle of beer. Swirl the pan so that the beer deglazes the pan. Cover and let steam until the clams are all open, approximately 3 minutes.
  • Season with salt, pepper, lemon juice and a drizzle of olive oil. If you like, you can add a few red chili flakes.
  • Serve with hot crusty bread, or over pasta. (Or both!)
http://www.undercovercaterer.com/2011/04/manila-clams-and-bacon-in-somersault-ale-broth-recipe/


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