Steamed Clams in Beer, Lemon and Garlic Broth

⏱ 95 mins 🍽 4 serving(s) 🏷 Beginner Cook

This straightforward recipe yields delicious steamed clams bathed in a flavourful broth made with beer, lemon, garlic and butter. The method includes a crucial soaking step to ensure the clams are clean before cooking. It's an accessible dish ideal for those new to cooking shellfish, requiring mostly pantry staples and about 95 minutes from start to finish.

Steamed Clams in Beer, Lemon and Garlic Broth

Ingredients

  • 2 lbs littleneck clams (or other small clam)
  • 1 (12 ounce) bottle beer (something light like Sam Adams Summer Ale)
  • 2 large garlic cloves, smashed
  • 1/2 lemon, sliced into wedges
  • 2 tablespoons butter
  • 1 tablespoon Old Bay Seasoning
  • fresh ground pepper
  • salt

Method

  1. To clean the clams, sprinkle them with corn meal, cover with iced water and allow them to sit for 1-1 1/2 hours. Afterwards, drain the water, scrub the shells and give them a final rinse.
  2. Place all the listed ingredients except for the clams into a large cooking pot.
  3. Set the pot over a medium heat and bring the mixture to a gentle boil.
  4. Introduce the cleaned clams to the pot, increase the heat to medium-high and place a lid on top.
  5. Allow the clams to steam for 5-6 minutes, or until their shells have fully opened.
  6. Remove and discard any clams that remain closed after the cooking time, as they are not safe to eat.
  7. Serve the clams with the cooking broth, either ladled over them or in a separate bowl for dipping. You may strain the broth through cheesecloth first to eliminate any grit.

Nutrition (per serving)

Sodium1419000 mg

Recipe details

CategoryBeginner Cook
AuthorBolistoli