From Skipjack's,
Boston, MA Steamers with Tremont Ale & Portuguese
Sausage
.... Serves 6
Ingredients:
6 pounds steamer clams
2 bottles Tremont Ale
1/2 pound butter
pound Portuguese sausage, diced in quarter
inch cubes
Soak clams for 1 hour before steaming to purge any sand out
In a large pot, fit with a steamer tray, burng
the ale to a boil. Add the clams and cover pot and cook until all
clams are open and firm to touch. Remove clams to a serving plater
and cover with foil.
Keep boiling the Tremont ale and clam juices,
adding the diced sausage and butter.
Simmer till all the butter is melted. Serve as
a dipping sauce for the clams.
