PITTSBURGH (KDKA) — Chef Bill Fuller, of the big Burrito Group, stops by the Pittsburgh Today Live kitchen with two dishes with the main ingredient of beer.

Clams Steamed with Virginia Ham

  • 3 doz. Littleneck Clams
  • ¼ C. Cornmeal
  • 1 Tbs. Kosher salt
  • 1 # Pancetta, diced
  • 2 C. Troegs Dead Reckoning porter
  • 2 Sprigs Fresh thyme
  • 1 ea. Fresh bay leaf
  • ½ tsp. Red pepper flakes (optional)
  • 3 Tbs. Butter
  • Big ole’ loaf of bread

When selecting clams, buy only clams that are tightly closed. Don’t be afraid to ask your fishmonger for specific individual clams from the case. Ask to smell them. They should smell slightly like the ocean but have no over-riding aroma. DO NOT BUY BIGGER CLAMS FOR THIS RECIPE! Larger clams are tough and often muddy tasting. Even though they are labeled chowder clams, I use the smaller, sweeter littlenecks for everything.

1. Place clams in a large bowl with the cornmeal and salt. Cover with water. Allow to stand for 15 minutes. This allows the clams to circulate the water and in the process purge their grit replacing it with the grains of cornmeal.

2. Drain and rinse the clams. Scrub shells with a small brush or a nylon scrub pad. Make sure that when scrubbing you place a little lateral pressure on the shells. Often a clam dies and the shell fills with mud and sand and this will you’re your dish. The lateral pressure on the shell will cause it to slide apart. Rinse clams again and set aside.

3. Dice pancetta into 1/4” dice. It is best to do this when the pancetta is very cold (or frozen). Be careful and use a sharp knife as the pancetta has a very heavy texture in this state.

4. Place pancetta in a heavy-bottomed pot and render until mostly crisp. Add, beer, herbs, and red pepper flake if using. Place clams on top and cover with the lid.

5. Place pot over medium-high heat. When they begin to steam, shake once or twice. Clams are done when all are opened. If all open but one or two, discard the unopened clams.

6. Swirl in butter and serve. We eat these right out of the shells (with our fingers!) and dip rustic Eleven bread in the clam liquid.

Yukon Gold Steak Fries, Smoked Paprika Aioli, Fresh Malt Vinegar (Vinegar Made From Beer)

  • 2 # Yukon Gold Potatoes, washed, dried and cut into wedges
  • 2-3 Tbs Olive oil
  • Salt and pepper
  • Smoked Paprika Aioli
  • Malt vinegar, preferably Dustin Gardner’s

1. Preheat oven to 425°. Place a roasting pan in the oven. Allow to become hot.

2. Place potatoes in a bowl. Sprinkle with olive oil and season with salt and pepper.

3. Pour potatoes into hot roasting pans inside the oven. Close door, cook for20 to 25 minutes.

4. Remove from oven. Re-salt and serve with aioli and vinegar.

Smoked Paprika Aioli

  • 1 tsp. Smoked paprika
  • 1 Tbs. Warm water
  • 1 ea. Small clove of garlic, peeled
  • Zest and juice of 1 lemon
  • 1 ea. Egg yolk
  • 1 ½ C. Olive oil
  • Salt and pepper

5. Place smoked paprika in blender with garlic, lemon zest and juice, egg yolk. Puree well adding a little cold water as necessary.

6. Slowly drizzle in oil to emulsify. If aioli becomes too stiff, loosen with a little more water.

7. Season well to taste. Remember that salt and pepper will develop over time in items containing a lot of oil. Season, wait, taste, and adjust.

Watch & Listen LIVE