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<\/p>\nPNW Pale Ale Oven-Roasted Clams<\/p>\n
<\/p>\n
2 pounds small Manila Clams<\/p>\n
1 T. Garlic, freshly minced<\/p>\n
\u00c2\u00bc tsp. Red pepper flakes<\/p>\n
2 Plum tomatoes, chopped<\/p>\n
1 tsp. \u00c2\u00a0Rosemary, freshly minced<\/p>\n
\u00c2\u00bd Lemon, cut into fourths<\/p>\n
\u00c2\u00bc C. Pale ale beer<\/p>\n
2 T. Butter<\/p>\n
1 sprig Rosemary<\/p>\n
<\/p>\n
Preheat oven to 500\u00c2\u00b0F. \u00c2\u00a0In a large bowl, toss the clams, garlic, pepper flakes, tomatoes, and minced rosemary. \u00c2\u00a0Transfer to a cast-iron skillet. \u00c2\u00a0Squeeze the lemon wedges over the clam mixture, and then drop the wedges into the dish. \u00c2\u00a0Pour the beer over the clams. \u00c2\u00a0Scatter the butter in pieces over the clams.<\/p>\n
Place the rosemary spring in the center. \u00c2\u00a0Roast for 14 to 15 minutes for small clams, or about 20 minutes for larger clams, until they open. \u00c2\u00a0Remove from the oven and stir with a large spoon. \u00c2\u00a0Discard any clams that do not open.<\/p>\n","protected":false},"excerpt":{"rendered":"
PNW Pale Ale Oven-Roasted Clams 2 pounds small Manila Clams 1 T. Garlic, freshly minced \u00c2\u00bc tsp. Red pepper flakes 2 Plum tomatoes, chopped 1 tsp. \u00c2\u00a0Rosemary, freshly minced \u00c2\u00bd Lemon, cut into fourths \u00c2\u00bc C. Pale ale beer 2 T. Butter 1 sprig Rosemary Preheat oven to 500\u00c2\u00b0F. \u00c2\u00a0In a large bowl, toss the clams, garlic, pepper flakes, tomatoes, and minced rosemary. \u00c2\u00a0Transfer to a cast-iron skillet. \u00c2\u00a0Squeeze the lemon wedges over the clam mixture, and then drop…<\/p>\n