Hefeweizen Beer-Steamed Clams

Ingredients

15 Manila clams

2 Tbsp butter

2 Tbsp minced shallots

1 clove garlic, minced

1/4 red pepper, julienned

1 Tbsp fresh basil, coarsely chopped

Salt and pepper to taste

1 oz Parmesan cheese, shredded

1 Tbsp green onion, chopped

To make these beer-steamed clams, scrub clam shells well under cold water.
In a large heavy-bottomed pot on low heat, steam the clams in water or hefeweizen.
When clams are half opened (after 4 or 5 minutes), drain off the liquid and add the butter, garlic, shallots, and salt and pepper.
Cover the pot and shake to distribute ingredients evenly.
Add fresh basil and sauté until all of the clams are fully open. (Remember to discard any that do not open.)
Turn the heat off and add the hefeweizen, again giving the pot a shake to distribute. Carefully sprinkle Parmesan cheese in each clam and allow it to melt. Garnish with green onion and serve immediately.
These clams are steamed slowly over a low heat giving them a beautifully fragrant appeal as all of the ingredients open up aromatically.