Clams in beer just somehow makes sense
This recipe may not be exactly Indian but I have used Indian beer and the other ingredients are all used in Indian cookery. You won’t care where the recipe came from when you dip a crunchy loaf of French bread into the broth and scoop up all the sweet clams.
Growing up in California, clams were often cooked in beer at barbecues and restaurants. I miss seeing them on the menu. It’s funny how when I think of times gone by, my memories of food are stronger than anything else. I can remember in detail a clam food festival I went to in 1984 but haven’t got a clue who I was there with.
This is my kind of meal. It’s quick and easy to prepare. You can cook it in one large saucepan and serve it that way at the table. Just tell everyone to dig in.
It’s simple and the ingredients are few. No fattening cream… no butter… just fresh goodness.
In the summer months, I like to cook these clams in a pot on a Kettle barbecue. Once the clams have opened, I cover the barbecue with the lid and let the clams soak up all the nice wood smoke for a couple of minutes.
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