Hefeweizen Steamed Clams
Published: October, 2003
The Mighty Quinn was actually a writer. Born in 1857 in England, Richard Turner Quinn turned out to be disappointment to his aristocratic father, who wanted him to become a soldier. After a brief writing career in England, he fled the country for rampant plagiarism. When he told the immigration officials that he was a writer, they thought he said light and sent him off to Oakland to capture the nortorious Perilous Pete and Mary Lou who were feared cut throats with their vessel the Sea Jay.
More to get a story than to be brave, Quinn led the attackwith a small band and killed the gang of the Sea Jay. He was said to have killed the pirates, but instead he set them adrift in a small boat. He was given a lighthouse to watch for their return, and lived there alone for 40 years. He earned his name the Mighty Quinn but never wrote the end of the story of Perilous Pete and Mary Lou. So whose ghost will you heed, Quinn’s vigil or the return of the pirates of Oakland?
Our Bay Crossings Cuisine recipe is simple, quick, and very good. These Steamed Clams use Hefeweizen beer because it does not have hops. The beer provides a full and rich flavor to the dish, and goes well with any beer you choose when celebrating Octoberfest at home.
Preparation
In a colander, agitate fresh clams to get them to close. Discard any open shells. Rinse the selected clams under cold tap water to remove any sand or grit. Store in the colander in the refrigerator until cooking time.
In a large pot over medium heat, saute bacon until fat is rendered and bacon lightly browned. Add the cold clams and steam will begin to rise. Next, add the onion, garlic parsley and butter while continuing to cook. Add the beer. Finally, add the juice of one lemon. Increase heat to high, cover and steam until all clams are open (about 3-5 min.).
After 3-5 minutes, when most of the clams have opened, sort through and discard any unopened shells. Serve clams in bowls or soup plates along with the broth. Accompany the dish with fresh crusty French bread and butter or toasted garlic bread.
Wednesday Night Beer Club!
This October, Bodo and Chef Patrick Duffy invite you to join them for Quinn’s Beer Night.
Every Wednesday night from 4:00 to closing, the Quinn’s Lighthouse upstairs pub features this very popular promotion. It is a special bonus for regular and new customers to have their favorite imported bottle beers at a special discount of $3.50 per bottle including those delicious large 16oz bottles of German Hefeweizen, English Samuel Smith IPA, and Carnegie Porter from Sweden. Imported draft beers such as Guinness and Fosters are offered in extra large servings at the price of a pint.
As an extra special treat for Wednesday night patrons, appetizers are 50 percent off all night and there are four drawings every night for beer paraphenilia. Bodo and Patrick make a fine team in creating a delicious menu selection of appetizers and pub food that is dependably good. (Their 20oz Mighty Quinn Burger defies description.)
Ingredients
