Beer-Steamed Clams

Photo Courtesy of

Photo Courtesy of

I have been craving seafood ever since my first trip down the shore this summer. It must be the salt air, but I want it all! After a bad experience with clams at a local restaurant, I thought I could do better. I went in search of a recipe for steamed clams and found something even better – Beer-steamed Clams from Bev Cooks.

Ingredients (Serves 2 for dinner or 4 for a snack):

  • 2 pounds little neck clams
  • 2 Tbs. butter
  • 1 large jalapeno pepper, minced (remove seeds for less heat)
  • 3 cloves garlic, minced
  • 1 cup beer
  • 1 cup chicken stock
  • 1/2 cup freshly chopped cilantro leaves
  • juice of one lime


  1. Keep the clams on ice until you’re ready to clean and cook
  2. Dump the clams into a large bowl and cover with room temp water and let sit for about 20 minutes.
  3. Drain the water and add more water.
  4. Let them sit for another 20 minutes.
  5. Drain the water and add more water (last time).
  6. Now, add 1/2 tsp. salt and let sit for 20 more minutes.
  7. Drain the water.
  8. Give the clams a good scrub and set them aside.
  9. Melt the butter in a large pan over medium heat.
  10. Once the bubbling settles, add the jalapeno and garlic and sauté for 1 minute.
  11. Add the clams to the pan and pour in the beer and stock.
  12. Toss around for a second because you’re going to have the urge.
  13. Now, cover and let them steam anywhere from 5 to 10 minutes, until they all pop open like little babies. (Tip: If some don’t open, discard them!)
  14. Now, fish out the clams and arrange them in little bowls.
  15. Back in the pan, add the cilantro and lime juice.
  16. Let simmer and reduce for about 5 minutes.
  17. Pour the beery broth over the clams.
  18. Serve with crusty bread and a nice big green salad!

Dobrou Chut’!





One thought on “Beer-Steamed Clams

  1. Pingback: Beer of the Week: Goose Island Sofie | Head Over Beers

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