American•indulgent
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.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Clean and scrub the clams under cold water. Drain and set aside.
- 2
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.
- 3
Cover the skillet with a lid and steam on high heat for 2-3 minutes, or until all the clams have opened. Serve immediately.