HEFEWEIZEN BEER STEAMED CLAMS

1 tbsp. butter
1 tsp. chopped garlic
Pinches of salt and fresh ground black pepper
1 lemon worth of zest
1 1/2 lbs. clams
1 (12 oz.) bottle Hefeweizen Beer
1 bunch chopped green onions, green parts only (for garnish)

Melt butter over medium heat in a sauté pan. Add garlic, salt, pepper, lemon zest and clams then toss gently. Add beer then cover and steam for approximately 6 to 8 minutes, or until clams open.

Transfer open clams to serving dish and discard those unopened. Top with chopped green onions and serve.

Makes 4 servings
From: Chef Berryhill
Source: KTVB-TV, Idaho, July 30, 2003

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Category:  Main Dishes, Fish, Shellfish
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