• 2 cups chopped leaf celery
• 2 cloves garlic, minced
• a pinch red pepper flakes or a chopped jalapeno, or both
• 1 cup Mayflower Golden Ale
• 3 tablespoons butter
• 12 cherrystones or 18 little necks, scrubbed
Put all the ingredients in a dutch oven or soup pot, cover, and bring to a simmer over medium-high heat.
Stir occasionally. Remove clams to a heated serving dish as they open. When all are open, pour the sauce over and enjoy with plenty of crusty bread or rice to absorb the precious juices.
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