The following recipe first appeared on my cooking website, The Refined Chef.
Prep time: 5 minutes
Cook time: 5-10 minutes
12 dz little neck clams
5-7 ramps – chopped
1 beer – Lager (I used Session Lager)
Fresh cracked pepper
Serving size: 4
In a pot add approximately 1 tbsp of unsalted butter and a drizzle of olive oil. Turn heat to medium low and allow butter to melt but do not burn.
Add chopped ramps and cook for 3 minutes stirring occasionally. Add 1 beer and increase heat.
Thoroughly wash clams. Disgard any that are not tightly closed. Once beer is simmering, add clams and then place lid on the pot.
Cook until clams all pop open, around 5 minutes. Do not overcook (once the clams open they are done.)
Place all clams in a bowl and then ladle ramps and beer broth over the top. Finish with freshly cracked pepper.
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