Clams with Guinness Cream - Becky Selengut


by New Day Producers

Posted on April 15, 2011 at 3:48 PM

Updated Friday, Apr 15 at 4:05 PM

Clams with Guinness Cream - Becky Selengut (From the new cookbook: "Good Fish: Sustainable Seafood Recipes from the Pacific Coast.") 

2 pounds clams
1 tablespoon extra-virgin olive oil
¼ cup minced shallots
Pinch of salt
1/8 teaspoon cayenne
¾ cup Guinness Extra Stout
¾ cup cream
1 teaspoon freshly grated or prepared horseradish
1 teaspoon honey
2 tablespoons unsalted butter
2 tablespoons minced fresh Italian parsley
Good, crusty bread
Scrub the clams
Heat a large pot over medium-high heat
Add the olive oil
When it is hot, add the shallots and salt
Saute for 5 minutes or until the shallots are lightly browned
Add the cayenne, Guinness, cream, horseradish, honey and clams
Toss the clams, coating them with the sauce
Cover the pot, turn the heat to high and cook for 3 minutes
Stir the clams, and when most of them have opened, transfer them with a slotted spoon to a large serving bowl (Any clams that do not open can be pried open using an oyster shucker or discarded)
Boil the sauce gently until reduced by half
Turn off the heat, swirl in the butter and parsley
Taste for seasoning and pour the sauce over the clams
Serve with bread to dip in the Guinness cream
Serves 4 as a light dinner