Steamed Clams in Beer
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.
Servings: 4 people
Ingredients
- 2 lbs (1kg) Manila clams or little neck clams
- 2 tablespoons unsalted butter melted
- 2 cloves garlic minced
- 7 oz (200g) beer
- ground black pepper
- 3 slices lemon
- 1 tablespoon chopped parsley
Instructions
- Clean and scrub the clams under cold water. Drain and set aside.
- Set up a skillet with butter, add the garlic, and sauté until aromatic or lightly browned. Add the clams and stir a few times before adding the beer. Then, add the pepper, lemon, and chopped parsley. Stir to combine well.
- Cover the skillet with a lid and steam on high heat for 2-3 minutes, or until all the clams have opened. Serve immediately.
Notes
As clams are naturally briny, you don't need salt. If your beer broth is not salty enough, add a pinch of salt.
Nutrition
Serving: 4people | Calories: 106kcal | Carbohydrates: 4g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 208mg | Fiber: 1g | Sugar: 1g