Prep: 5 minutes
Cook: 15 minutes
Makes 4 servings

  • 1/2 cup butter

  • 1 container (5-ounce) diced onions, Ready Pac®

  • 2 tablespoons chopped garlic, Gourmet Garden®

  • 3 bottles (12-ounce) ale-style beer, Bass®

  • 1 cup water

  • 1/2 teaspoon red pepper flakes, McCormick®

  • 1 teaspoon kosher salt

  • 4 pounds clams, cleaned and scrubbed

  • 3 tablespoons fresh parsley, finely chopped

  • 1 cup butter, melted

  • Crusty loaf of bread

1. In a large pot, cook and stir onions and garlic in ½ cup hot butter over medium-high heat until soft. Add beer, water, red pepper flakes, and salt. Bring to a boil. Add clams and reduce heat to low. Steam clams for 5 to 10 minutes, or until shells have opened. Discard clams that did not open. Divide clams and broth among four bowls. Sprinkle with parsley. Serve with melted butter and bread.

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