Start the rice on the stovetop and slide it into the oven to finish to ensure even cooking.
Purchase the right clams. Littlenecks and cherrystones are ideal; quahogs are too big and too tough. Buy clams that are tightly closed (a little gaping is okay but they should close when tapped) and store them in the refrigerator in a colander filled with ice set over a bowl. Discard any water that accumulates, as the clams should never be submerged.
Flavor the beer with sautéed onion, bay, and thyme. Remember, the broth is half the dish so it should have as much flavor as possible.
Choose a light-flavored beer, like a lager. Dark or particularly hoppy beers, like pale ales, can come on too strong.
Choose a light-flavored beer, like a lager. Dark or particularly hoppy beers, like pale ales, can come on too strong.
Add butter and parsley to the broth once the clams are cooked and removed from the pan to boost its flavor.
The full
recipe
is only available for members of CooksCountry.com. Try a FREE membership for 14 days.
Member Login
Start Your Free 14-Day Trial Membership
Every recipe from Cook's Country magazine plus hundreds more
Updated ratings on more than 1,500 equipment models and 1,000 ingredient brands
-powered search helps you find recipes fast