Not long ago, on a hot sunny Chicago day, some friends and I were drinking Michelada’s – the beer, tomato juice, hot sauce concoctions that are perfect day drinks. They’re refreshing, tart and tangy and are what they refer to in the business as “session-able” – you can drink several without becoming a sloppy mess. All around, it was a perfect day.
Somewhere in the middle of my second Michelada I started thinking about what a great cooking liquid this could be. Specifically, I was thinking about clams. Steaming clams in beer is a classic; what if I added some tomato juice and hot sauce? It sounded delicious; I had to do this.
My instincts were spot on: these clams are crazy good. I started by building the flavors of a Michelada into the steaming liquid: a bottle of Modelo Especial (classic), a cup of Clamato (though regular tomato juice would work too), onions, garlic, hot sauce, a dash or two of Worcestershire all brought to a boil in a large pot. In goes a boatload of small clams and dinner is ready in less than 10 minutes. I lifted the lid, threw a handful of cilantro on top, added a couple good squeezes of lime and we were ready. With some grilled sourdough bread to sop up the delicious juices and some cold beers, I couldn’t have been happier. This will be a regular on my table this summer.
STRESS THERAPY BAKING FACTOR: SPOT ON. This is the perfect hot weather dish – quick, easy and delicious. The flavors just scream summer and even better, it doesn’t heat up the kitchen. Beer, tomatoes, lime – it goes perfectly with clams but I think it would also be fantastic with mussels or as a shrimp boil too. I had a helluva time rounding up small clams – every place I would normally get them had enormous clams but everyone had big bags of fat mussels readily available. Whatever you choose will be great. Get some beer on ice, round up some clams or whatnot and get that bread on the grill – in no time you’ll be all set for a really great meal.
Eight years ago: Cajun Ginger Cookies (I LOVE these cookies)
Seven years ago: Strawberry Buttermilk Ice Cream
Six years ago: Strawberry Shortcake
Five years ago: Farro Tabbouleh
Four years ago: Greek Meatballs, Passionfruit Chiffon Cake
Three years ago: Guinness Crème Anglaise
Two years ago: Onion Rye Berry Bread
Last year: and two from the series “Why Would You Do That?”- Radish Top Pesto with Sautéed Radishes, Julia’s Braised Cucumbers
MICHELADA STYLE STEAMED CLAMS
Serves 4 as a main course
You really need bread for serving to sop up all those delicious juices. I like grilled sourdough slices from a good country loaf brushed with a little olive oil if you have the motivation but even a simply sliced baguette works wonderfully.
1 Tablespoon olive oil
1 small onion, thinly sliced
3 large garlic cloves, thinly sliced
1 12-oz. bottle pale Mexican lager, such as Modelo Especial
1 cup Clamato (or regular tomato juice)
1-2 teaspoons hot sauce (depending on how hot you like it)
2-3 dashes Worcestershire sauce
¼ teaspoon kosher salt
5 pounds smallish hard-shell clams (such as littlenecks or manila), scrubbed
1 Tablespoon chopped cilantro, for garnish
½ lime + wedges (for serving)
grilled sourdough for serving
- Over medium-high, heat the olive oil until hot in a heavy saucepan (like a dutch oven or a Le Creuset)
- Add the onion and sauté until translucent and beginning to brown, about 3-4 minutes.
- Add the garlic and sauté until fragrant, about 1 minute.
- Add the beer, clamato, hot sauce, Worcestershire and salt and bring to a boil.
- Add the clams, cover and reduce heat to medium. Steam clams until they open, 6–8 minutes, maybe giving a stir halfway through.
- Using a slotted spoon, transfer clams to a large bowl or platter (discard any that do not open) and continue to boil the liquid until reduced, about 4 minutes.
- Pour the liquid over the clams, squeeze a ½ lime over the top along with a handful of cilantro.
- Serve in shallow bowls with additional lime wedges, hot sauce and grilled sourdough bread brushed with a little olive oil.
STRESSCAKE 
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