A culinary school graduate and the author of 2003‚Äôs ‚ÄúCooking with the Firehouse Chef,‚ÄĚ 12-year FDNY firefighter Keith Young splits his cooking time between his family‚Äôs kitchen in Long Island and his Engine 311/Ladder 158 station in Queens. At home, he plates this clam dish with Italian bread for mopping; to fill up his crew, he serves the shellfish over linguine.
- 24 Little Neck clams, cleaned and rinsed
- 3‚ĀĄ4 cup of water
- 3‚ĀĄ4 cup Yuengling Traditional Lager
- 6 cloves fresh garlic, minced
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons oregano
- 1‚ĀĄ2 teaspoon crushed red pepper flakes
- juice of 1 lemon
• Set aside the parsley and lemon juice, and place the remaining ingredients in a large
covered pot. Bring the liquid to a boil, and remove clams to a separate bowl as they
open. Discard any clams that fail to open
after 10 minutes.
• Stir the parsley and lemon juice into the
liquid, and add the clams back to the pot. Remove the pot from heat and mix gently, coating all of the clams in broth. Serve with crusty Italian bread.