Today I am sharing a quick and easy steamed clams recipe, with beer! These crazy delicious clams will wow your guests.
I love all sorts of shellfish and I am especially partial to clams. I order clam dishes at restaurants whenever they are available.
Every summer, I never miss out on clams, as an appetizer or in pasta. They so briny and flavorful.
When it comes to hosting summer parties, this Beer Steamed Clams recipe fits the bill. First of all, it calls for beer as the main ingredient.
It just doesn’t get better than this. Secondly, steaming is the best way to cook clams as it takes practically 10 minutes from prep to finish.
I love Manila clams for this recipe, but you can use littleneck clams, soft shell clams or other similar clams. Serve these clams with more beer, enjoy!
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Beer Steamed Clams
Beer Steamed Clams - the easiest steamed clams recipe ever with beer, garlic, parsley and lemon. Juicy, fat and succulent clams cooked in under 10 minutes.
- 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.
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