Hayden Quinn

Seafood · SHARING

5 October 2016

Drunken Clams

First published in delicious.

Clams steamed in pale ale with spring onions and chilli. Serve with charred bread to soak up all those juices.

Serves
4
Prep
10 mins
Cook
5 mins
Difficulty
Super Easy
Jump to recipe
Drunken Clams, recipe by Hayden Quinn

Ingredients

Method

  1. Heat the oil in a large saucepan over medium–high heat. Add the white and light green spring onion and cook for 1–2 minutes until softened, then add the sambal oelek and cook, stirring for 1–2 minutes until fragrant.
  2. Add clams, beer, and cover with a lid. Cook for 2–3 minutes, shaking pan until all have opened. Top with sliced dark green spring onion and serve with bread.

Notes

You’ll find sambal at Asian grocers and most supermarkets.

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