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Steamed clams with light beer Recipe

American · Main course · 20 min total

A quick and flavorful dish where tender clams are steamed in light beer with garlic and herbs, perfect for a casual dinner or appetizer.

Ingredients

• 4 lbs littleneck clams, scrubbed
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup light beer
• 1/2 cup chicken broth
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Crusty bread for serving

Instructions

1. Rinse clams under cold water, discarding any that are open or cracked.
2. In a large pot with a lid, heat olive oil over medium heat. Add garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant.
3. Pour in beer and chicken broth, then bring to a simmer.
4. Add clams to the pot, cover, and steam for 5-8 minutes, shaking the pot occasionally, until clams have opened. Discard any that remain closed.
5. Remove pot from heat. Stir in butter until melted, then add parsley. Season with salt and pepper to taste.
6. Serve immediately in bowls with the broth and crusty bread for dipping.

Tips

• For extra flavor, add a splash of lemon juice or a pinch of Old Bay seasoning.
• Store leftover clams in the broth in the refrigerator for up to 2 days; reheat gently.
• Serve with a side of melted butter for dipping if desired.

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