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Luc’s Beer’d Clams
by Courtesy of Hog Island Oyster Company
Magazine Issue: U.S. Vol. 5.5
Luc's Beer'd Clams

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.

5 pounds Hog Island Manila Clams
2 12 oz. bottles beer
1/2 lb. unsalted butter
2 bulbs fresh fennel root, coarsely chopped
1 splash extra virgin olive oil
1 pinch sea salt, or to taste

Pour beer into Dutch oven or large covered pot. Bring to a simmer over medium heat. Add butter, olive oil, salt and pepper. Add chopped fennel root. Let ingredients simmer a few minutes. Rinse clams in fresh water and add to pot. Heat until clams open. Ladle into large bowls and serve!

Cross References:
Hog Wash
Balsamic Mignonette
Classic French Mignonette
Hog Island BBQ'd Oysters

Original Source:
Go Shuck Yourself

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