Hop infused Irish cider steamed clams
I've been loving the Woodchuck Hop Infused Cider lately. It packs such a nice hop flavor and since I'm out of luck on having any decent gluten-free beer this cider is a godsend. It adds a great depth to the clams and since this cider isn't overly sweet you get this sort of smokiness in the broth that's fantastic. The pancetta helps with that smoky flavor as well.
2 lbs little neck clams, scrubbed
1 tablespoon olive oil
3 ounces pancetta
3 tablespoons unsalted butter
1 medium shallot, minced
2 garlic cloves, minced
1 bottle hop infused Woodchuck cider (you can use a regular cider as well)
2 thyme sprigs
1/2 granny smith apple, diced
1/2 lemon, juiced
Salt, to taste
Heat the olive oil over medium high heat in a medium stock pot. Brown the pancetta for 2-3 minutes until crispy.
Reduce heat to medium and stir in the butter, shallot, garlic, and a pinch of sea salt. Stir occasionally until softened about 2-3 minutes.
Turn heat back up to medium high and pour in the cider scrapping any stuck on bits off the bottom. Let reduce for about a minute then pour in the clams and thyme sprigs. Give the pot a shake to distribute and cover.
Let simmer covered for 5 minutes or until the clams have opened.
Dice the apple and toss with the lemon juice. Top the clams with the diced apples and serve immediately.
More from Wicked Spatula:
Fried Chicken and Sweet Potato Waffles
Cuban Sandwich Bowls
Crispy Roasted Radishes
Dark Chocolate Coconut Ice Cream