Tony
Heyman is a relative newcomer to Portland’s culinary scene. With only
five years between him and his culinary school graduation, his resume is
short, but meaningful.
An alumni of Portland’s Western Culinary Institute, Tony started his career in Beaverton, Oregon, as a chef at Hall Street Bar & Grill. In addition to his job, to gain experience quickly, he moonlighted at several catering firms in the Portland area.
When Portland Brewing Company’s Brew House Taproom & Grill opened its doors, Tony had landed a position on the starting crew. Within a year, he had moved to executive chef, where he remains.
Tony’s family has a restaurateur tradition. Both his grandmother and his brother share his passion for the stove. Tony’s Northwest roots also lend a distinctively local perspective to his menu treatments. His Honey Beer Steamed Clams reflect the simple but effective combination of fresh, regional ingredients and Portland Brewing Company’s unique craft beers.
"I created 'Honey Beer Steamed Clams' to take advantage of some of the best Oregon food products. The honey in Portland Brewing Company’s Oregon Honey Beer is supplied by a local beekeeper, and the resulting ale is one of our most popular beers. I chose this slightly sweet Honey Beer as a base for steaming fresh Oregon coast clams. Paired with light butter sauce, the combination became a signature dish and a pub favorite."
—Chef Tony Heyman
Portland Brewing Company's Honey Beer Steamed Clams
Yield: 24 servings
8 |
(12 oz.) bottles flat Portland Brewing Honey Beer |
36 |
lbs. Manilla clams, cleaned |
|
Bercy butter (see below) |
METHOD:
- Bring 1/2 cup beer to a boil.
- Add 1-1/2 pounds clams to beer, cover.
- When clams open, swirl in 1/3 cup Bercy Butter; remove from heat.
Bercy Butter
Yield: 8 cups
3 |
lbs. unsalted butter, softened |
1-2/3 |
cups coarsely chopped fresh parsley |
1/3 |
cup finely chopped shallot |
1/3 |
cup finely chopped garlic |
1 |
Tablespoon coarsely chopped fresh thyme |
9 |
oz. honey |
3/4 |
cup white wine |
1/3 |
cup lemon juice |
1 |
Tablespoon orange zest |
3 |
Tablespoons orange juice |
1/2 |
Tablespoon freshly ground white pepper |
1/2 |
teaspoon crushed red pepper |
METHOD:
Beat together butter and remaining ingredients. Reserve.
Note: Portland Brewing Company’s Honey Beer begins with pure Oregon honey, supplied to the brewery by a local beekeeper.
RECIPE BY: Chef Tony Heyman
Visit the Portland Brewing Company at www.portlandbrew.com