recipe

brought to you by the good folks at kronenbourg 1664:

Clams, Bacon, Beer with Smoked Blue Cheese Toast

Serves 4

Ingredients:

- 3 tablespoons butter

- 3 tablespoons flour

- 1 bottle Kronenbourg 1664

- 1 1/2 cups 35% cream

- 1 cup grated smoked blue cheese

- 2 egg yolks

- 1 baguette

- 4 1/2 inch strips double smoked bacon, cut into cubes

- 1 large shallot, chopped

- 2 pounds clams, soaked in water

- 1 bulb garlic, chopped

- 1/2 bunch flat parsley, roughly chopped

- 1 scallion, chopped

Preparation:

For the Smoked Blue Cheese Toast:

- Melt butter and flour together to create a roux. Cook for 2 minutes on low heat, being careful not to let the roux brown.

- Slowly add half a bottle of Kronenbourg 1664 and cream alternately until thickened, remove from heat and whisk in grated cheese and egg yolks.

- Slice baguette in half and lightly toast under broiler. Remove, spread cheese sauce and return to broiler until browned.

For the Clams:

- In a pot on low heat, render bacon for 10 minutes. Drain excess fat and add shallots, garlic and cook until tender.

- Add clams and the remaining Kronenbourg 1664 to pot. Cover and steam until clams open.

- To serve, reheat bread and garnish clams with scallion and parsley.