My favorite method for cooking with pilsner is one of the simplest: in a big, buttery, three-ingredient pot of clams. Serve with crusty bread for dunking alongside a few chilled pilsners. You can make this recipe year-round, but it truly shines in spring and summer.
- 5 pounds littleneck clams
- 1/2 cup pilsner
- 2 tablespoons butter
- Scrub the littleneck clams under cold water to remove any sand or grit. Drain excess water. Discard any clams that are already open.
- Add butter and pilsner to the bottom of a large pot with a fitted lid; add the clams. Place the pot over medium-high heat and cook, covered, until the clams have opened wide, 6 to 9 minutes. (Discard any clams that don’t open.)
- Using a spider, tongs or a large slotted spoon, add the clams to a large serving bowl. Divide the buttery, pils-laced clam broth that remains at the bottom of the pot into smaller bowls for dipping clam bodies. Set the clams and broth on the table beside a bowl for collecting shells.