3 pounds steamer clams
1 12-ounce can lager
4 strips applewood-smoked bacon, chopped in half-inch chunks
1 medium onion, diced medium
3 large garlic cloves, minced
2 teaspoons fresh thyme, minced
sea salt and cornmeal for cleaning
Several hours before cooking, place clams in a large bowl;
add cold water to cover, plus a few tablespoons of sea salt and a
fistful of cornmeal to dislodge the sand in the clams. Let the steamers
soak while refrigerating, changing the water mixture once or twice.
Before cooking, rinse steamers under cold water, scrubbing the shells
lightly with a stiff brush.
Heat a Dutch oven over medium heat. Add bacon and cook until
lightly browned, about 5 minutes. Remove all but 1 tablespoon of bacon
fat from pot.
Add onion to pot, and sauté until soft and translucent, about 3
minutes. Add garlic and thyme, sautéing 1 minute more. Pour in beer, and
bring to a boil. Add clams and cover tightly; raise heat to
medium-high, and steam 6 to 8 minutes, or until clams just open.
Use a slotted spoon to transfer clams, bacon and onion to
individual serving bowls. Discard any unopened clams. Pour broth through
a fine sieve into a medium bowl to remove any lingering sand.
Pour broth over clams and serve with crusty bread.
bacon recipe courtesy of: Laraine Perri, DRAFT Magazine