Hog Island Clams served in a bowl of fragrant broth. Great with sourdough bread, more beer and big napkins. Luc Chamberlain, our Hospitality Director recommends making his recipe with Mendocino Brewing Company Red Tail Ale or Blue Heron Pale Ale.
Ingredients:
Instructions:
Ingredients:
- 2 beers (two 12 oz. Bottles)
- 2 sticks (½ pound) unsalted butter
- 2 bulbs of fresh fennel root, coarsely chopped
- 1 splash of extra virgin olive oil
- 1 pinch of sea salt, or to taste
- 5 pounds of Hog Island Manlla Clams
Instructions:
- Pour beer into a Dutch oven or large covered pot.
- Bring beer to a simmer over medium heat.
- Add butter, olive oil, salt and pepper.
- Add chopped fennel root.
- Let ingredients simmer for a few minutes.
- Rinse the clams in fresh water and add to the pot.
- Heat until clams open, ladle into large bowls and serve!