JA­MAICAN JERK CLAMS

SERVES 4 AC­TIVE 15 min. TO­TAL 15 min.

Coastal Living - - BOUNTY -

3 Tbsp. un­salted but­ter

1 Tbsp. finely chopped fresh ginger (from 1 [2-in.] piece of ginger)

1 Tbsp. finely chopped Scotch bon­net or ha­banero chile (from 1 chile)

2 tsp. chopped gar­lic (from 2 gar­lic cloves)

1/2 cup chopped scal­lions (4 scal­lions), di­vided

1 tsp. light brown su­gar

3/4 tsp. kosher salt 1/2 tsp. ground all­spice

1/2 tsp. pa­prika

1 (12-oz.) bot­tle lager beer (such as Red Stripe)

3 Tbsp. fresh lime juice (from 2 limes)

3 lb. lit­tle­neck clams, scrubbed

1/4 cup chopped fresh cilantro

Lime wedges

Crusty bread

Melt but­ter in a Dutch oven over medi­umhigh. Add ginger, chile, gar­lic, and ¼ cup of the scal­lions; cook, stir­ring con­stantly, un­til fra­grant and slightly soft­ened, about 1 minute. Add su­gar, salt, all­spice, and pa­prika; cook, stir­ring con­stantly, 1 minute. Add beer and lime juice; bring to a sim­mer over high. Add clams; cover and sim­mer over high un­til shells open, 4 to 5 min­utes. (Re­move and dis­card any clams that do not open.) Sprin­kle with cilantro and re­main­ing ¼ cup scal­lions. Serve with lime wedges and crusty bread.

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