Steamed Clams Recipe
Today I am sharing a quick and easy steamed clams recipe with you. These clams are crazy delicious with a boozy broth; it’s perfect for summer parties because it calls for beer as one of the main ingredients!
What Clams To Use for Steamed Clams?
For this recipe, I used Manila clams, but you can use little neck clams (littlenecks), cherry stone clams or soft shell clams.
You can also use other species of hard-shell clams.
How to Steam Clams?
Steaming is the best way to cook clams as it takes practically 10 minutes from prep to finish. Here are the easy steps:
- Clean and scrub the clams before steaming.
- Steam the clams by using a deep skillet. Add the butter, garlic, clams, beer and the seasonings: salt, pepper and lemon juice.
- Cover the skillet with its lid to steam and cook the clams.
Frequently Asked Questions
Can I Use Wine?
If you don’t like beer, you can certainly make this recipe with white wine. The end result will be equally tantalizing.
Can I Make This Recipe Without Alcohol?
Yes, you can make steamed clams without alcohol. Just use water to replace beer in the recipe.
How Many Calories Per Serving?
These clams are 106 calories per serving.
What to Serve with this Recipe?
This Recipe Goes Well with:
Other Clams Recipes You Might Like
Beer Steamed Clams Recipe
Beer Steamed Clams - the best steamed clams recipe ever with beer, garlic, parsley and lemon. Juicy, fat and succulent clams cooked in under 10 mins.
- 2 lbs Manila clams or little neck clams
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 7 fl. oz beer
- ground black pepper
- 3 slices lemon
- 1 tablespoon chopped parsley
Clean and scrub the clams with cold water. Drain and set aside.
Set up a skillet with the butter, add the garlic and saute until aromatic or light brown in color. Add the clams, stir a few times before adding the beer. Add the pepper, lemon and chopped parsley. Stir to combine well.
Cover the lid of the skillet and steam on high heat for 2-3 minutes, or until all the clams open up. Serve immediately.
As clams are naturally briny, you don't need salt. If your beer broth is not salty enough, add a pinch of salt.