Aug 6, 2012 7:30 PM
TUCSON - Today on "Let's Make a Meal," stopped by the News 4 Tucson studios to make beer-steamed clams from the Nimbus American Bistro. Here's the recipe:
Nimbus Beer Steamed Clams
1# Little Neck Clams
1Tbs. Chopped Garlic
4oz Nimbus Dirty Guera (Blond Ale)
3oz Clam Juice
1tsp. chopped parsley
In a sauté pan melt half the butter, and add garlic let sweat for 30-45 seconds.
Add Clams, Beer and Clam Juice cover and let simmer for 3-4 min till all clams are open.
Add remaining butter and Parsley to finish. Serve in a large bowl with some crusty bread on the side.
Check out everything the Nimbus American Bistro has to offer here: