Unlock Deliciousness with Beer-Steamed Clams Linguine

Residing in the vibrant metropolis of Hong Kong, my busy schedule and long work hours have led me to rely heavily on dining out for most meals. However, with the implementation of social distancing measures this year, I find myself working from home more often and making the most of my limited cooking abilities. Today, I’m challenging myself to prepare a scrumptious dish of clams with pasta. While it’s customary to cook shellfish with white wine, I found myself without any on hand. As a substitute, I decided to experiment with beer. Thus, I present to you my unique creation: beer-steamed clams linguine!

Ingredients (per two servings): 

• 140-160g linguine
• clams of any sort (I used approximately 600g) 
• 1 red chilli pepper
• 2 cloves garlic 
• 1 small red onion 
• a small knob of butter
• 1/4 cups beer
• salt
• pepper

Method:

1. Soak the clams in fresh water to clean them.
2. Prepare the pasta according to the package directions.
3. Dice the garlic, onion and chilli pepper and place aside for use.
4. While the pasta is cooking, heat a pan with olive oil. Once hot, add in garlic, onion and chilli pepper. Cook until fragrant.
5. Drain the clams and add them into the pan.
6. Add a knob of butter.
7. Pour in the beer. Cover with a lid and let the clams simmer at medium heat until the clams have opened up.
8. Next, add salt and pepper to taste.
9. Toss in the linguine and cook for another minute.
10. Turn off the heat and begin plating! Garnish with parsley if you have any lying around.

Notes:

I’m not a professional chef, so this was an experimental endeavor for me. Hopefully, you’ll find it helpful, and I welcome your thoughts and variations on this recipe. Interestingly, I discovered that “beer-steamed clams” is actually a recognized dish after doing a quick Google search! For my next attempt, I’m considering adding a splash of lemon juice for an extra tangy twist.

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