Warm Clam Ceviche - Rick Bayless

Name: Warm Clam Ceviche - Rick Bayless
Ingredients: 2 pounds littleneck clams (about 32 pieces); 2 tablespoons butter, cut into small pieces; 3 garlic cloves, peeled and finely chopped; Hot green chile to taste (usually 1 serrano or 1/2 jalapeno), stemmed, seeded and finely chopped; 1/2 cup chicken stock; 1/2 cup full flavored Mexican beer (such as Negro Modelo); 1/4 cup fresh lime juice; Salt; About 2 tablespoons (loosely packed) chopped fresh cilantro

www.rickbayless.com

This is delicious with cooked small octopus, cooled and cut into 1/2-inch pieces, mixed with the clams before the tangy broth is poured over.

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Ingredients

2 pounds littleneck clams (about 32 pieces)
2 tablespoons butter, cut into small pieces
3 garlic cloves, peeled and finely chopped
Hot green chile to taste (usually 1 serrano or 1/2 jalapeno), stemmed, seeded and finely chopped
1/2 cup chicken stock
1/2 cup full flavored Mexican beer (such as Negro Modelo)
1/4 cup fresh lime juice
Salt
About 2 tablespoons (loosely packed) chopped fresh cilantro