Clams are readily available these days and are so easy to cook. Best beer to use for this is one with a light colour and not too powerful bitterness. Try using our Blonde.

INGREDIENTS (serves 4)

1 tbs olive oil
4 slices smoked English Streaky bacon (chopped)
5 spring onions, chopped
2 cloves garlic, chopped
1.5 Kilo live clams, cleaned and ones that do not close discarded.
300ml real ale
Pinch salt
Plenty of freshly ground black pepper

INSTRUCTIONS

Add the oil to a non-stick pan that has a tightly fitting lid (see through if you have got one). Fry the bacon until it just starts to brown. Add the spring onion and garlic and keep cooking until they have softened. Next add the beer, salt and the pepper. Boil this until it has reduced by approximately one third. Next add your clams and place on the lid. Steam for approximately 3-4 minutes or until they have opened. Do not over cook! Discard any clams that do not open.

Remove the clams and place in individual bowls or in a large serving bowl. Cover with foil to keep warm. Bring the liquor in the pan to a gentle simmer and thicken with a little butter/flour paste. Cook gently for a further 3 minutes. Pour the sauce over the clams and serve immediately with chunks of warm buttered bread.