These easy drunken clams are steamed in a buttery beer broth with fresh garlic, shallots and tender leeks. The clams cook in one pan in about 20 minutes, creating a flavorful seafood dinner with plenty of savory broth for dipping crusty bread.
If you love simple seafood recipes, try my lemon garlic baked cod, better than Olive Garden shrimp scampi or creamy Cajun seafood boil pasta next.
Drunken clams feel like something you would order at a seaside restaurant, but they are surprisingly easy to make at home. Fresh littleneck clams are quickly steamed in beer, garlic and butter until tender, then finished with fresh parsley. Serve them as an appetizer or turn them into a light dinner with warm bread, pasta or a simple salad.
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What Are Drunken Clams?
Drunken clams are fresh clams steamed in beer instead of the more traditional white wine broth. As the clams open, they release their naturally salty juices into the pan, creating a rich and flavorful broth.
Beer gives the broth a subtle malty flavor that works beautifully with garlic, butter, shallots and fresh herbs. Despite the playful name, the finished dish does not have a strong alcohol flavor. It tastes buttery, savory, garlicky and slightly briny.
Why You’ll Love This Drunken Clams Recipe
This is an impressive seafood recipe that requires very little effort.
- Ready in approximately 20 minutes
- Made with simple, fresh ingredients
- Cooked completely in one pan
- Easy enough for a weeknight dinner
- Elegant enough for entertaining
- Filled with buttery garlic and beer flavor
- Delicious with crusty bread for soaking up the broth
Ingredients for Beer-Steamed Clams
Littleneck Clams
Littleneck clams are small, tender and ideal for steaming. Look for tightly closed clams with shells that are free from cracks or damage.
Beer
Choose a light lager, pilsner, pale ale or wheat beer. A lighter beer adds flavor without overwhelming the delicate clams. Avoid heavily bitter IPAs and very dark beers, which can make the broth taste too strong.
Butter and Olive Oil
Butter gives the broth richness, while olive oil helps sauté the vegetables and prevents the butter from browning too quickly.
Shallots
Shallots have a mild, slightly sweet onion flavor that complements seafood without overpowering it.
Leeks
Leeks add another layer of mild onion flavor. They are optional, but they make the broth especially savory and delicious.
Garlic
Freshly minced garlic gives these drunken clams their bold, aromatic flavor. Fresh garlic is strongly recommended for this recipe.
Fresh Parsley
Parsley brightens the buttery broth and adds a fresh finish just before serving.
How to Clean Fresh Clams
Properly cleaning the clams helps prevent sand and grit from ending up in the broth.
Place the clams in a large bowl and cover them with cold water. Allow them to sit for approximately 20 minutes so they can release any trapped sand.
Lift the clams out of the water rather than pouring the entire bowl through a colander. This keeps the released sand at the bottom of the bowl instead of pouring it back over the shells.
Scrub each shell under cold running water using a clean vegetable brush. Discard clams with cracked shells, as well as any open clams that do not close when gently tapped.
Keep the cleaned clams refrigerated until you are ready to cook them.
How to Make Drunken Clams
1. Sauté the Aromatics
Heat the olive oil and butter in a large, deep skillet or Dutch oven over medium heat.
Add the chopped shallots and leeks. Cook for 2–3 minutes, stirring occasionally, until they begin to soften.
Add the minced garlic and cook for approximately 30 seconds, just until fragrant. Do not allow the garlic to brown.
2. Add the Beer
Pour the beer into the pan and stir to loosen any flavorful bits from the bottom.
Bring the beer mixture to a gentle simmer.
3. Steam the Clams
Add the cleaned clams to the pan and cover tightly with a lid.
Steam the clams for 5–7 minutes, gently shaking the covered pan once or twice so they cook evenly.
Begin checking after five minutes. Remove the clams as they open so they remain tender.
4. Finish the Broth
Discard any clams that remain closed after cooking.
Taste the broth before adding any salt. Clams release naturally salty liquid as they cook, so additional salt may not be necessary.
Sprinkle the drunken clams with fresh parsley and add freshly ground black pepper or a squeeze of lemon juice, if desired.
5. Serve Immediately
Spoon the clams into shallow bowls and pour the buttery beer broth over them.
Serve immediately with plenty of warm, crusty bread for dipping.
How Do You Know When Clams Are Cooked?
Clams are finished cooking when their shells open. Most littleneck clams will open after approximately 5–7 minutes of steaming.
Remove opened clams promptly because overcooking can make them tough and rubbery. Discard any clams that remain tightly closed after the rest have finished cooking.
What Is the Best Beer for Steaming Clams?
A crisp lager or pilsner is the best all-purpose choice for beer-steamed clams. It adds a gentle malt flavor without making the broth overly bitter.
You can also use:
- Pale ale
- Wheat beer
- Hefeweizen
- Blonde ale
- Light-bodied nonalcoholic beer
Avoid heavily hopped IPAs, stouts and very dark beers unless you specifically want a stronger, more bitter flavor.
What to Serve with Drunken Clams
The broth is one of the best parts of this recipe, so serve the clams with something that can soak it up.
- Crusty French bread or sourdough
- Garlic bread
- Linguine or spaghetti
- Roasted potatoes
- French fries
- Simple green salad
- Grilled vegetables
- Lemon wedges
For a complete seafood dinner, serve the clams alongside my lemon garlic baked cod or add a bowl of pasta tossed with some of the buttery clam broth.
Drunken Clams with Beer, Garlic and Butter
Fresh littleneck clams are steamed in a buttery beer broth with garlic, shallots and leeks for an easy one-pan seafood dinner. These drunken clams are ready in approximately 20 minutes and perfect with fresh lemon and crusty bread for soaking up the flavorful broth
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings (appetizer) or 2 servings (main dish) 1x
- Category: Appetizer, Dinner, Seafood
- Method: Steaming, STOVETOP
- Cuisine: Seafood
- Diet: Pescatarian
Ingredients
- 36 fresh littleneck clams
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- ½ cup finely chopped shallots
- ½ cup finely chopped leeks
- 3 garlic cloves, minced
- 1 12-ounce bottle or can pale lager
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- Fresh lemon wedges, for serving
- Crusty bread, for serving
Instructions
- Place the clams in a large bowl and cover them with cold water. Let them sit for approximately 20 minutes to release any trapped sand.
- Lift the clams out of the water and scrub the shells under cold running water. Discard any cracked clams or open clams that do not close when gently tapped.
- Heat the olive oil and butter in a large, deep skillet or Dutch oven over medium heat.
- Add the chopped shallots and leeks. Cook for 2–3 minutes, stirring occasionally, until they begin to soften.
- Add the minced garlic and cook for approximately 30 seconds, just until fragrant. Do not allow the garlic to brown.
- Pour the pale lager into the pan and stir to loosen any flavorful bits from the bottom. Bring the mixture to a gentle simmer.
- Add the cleaned clams and cover the pan tightly with a lid.
- Steam for 5–7 minutes, gently shaking the covered pan once or twice to help the clams cook evenly.
- Begin checking the clams after five minutes. Transfer the opened clams to a serving bowl while the remaining clams finish cooking.
- Discard any clams that remain tightly closed after cooking.
- Return the opened clams to the pan. Add the black pepper and sprinkle with fresh parsley.
- Serve immediately with fresh lemon wedges and plenty of warm, crusty bread for dipping into the garlic butter beer broth.
Notes
- Choose fresh littleneck clams with tightly closed, undamaged shells.
- If a clam is open before cooking, gently tap the shell. Discard it if it does not close.
- Discard any clams that remain tightly closed after steaming.
- A light lager, pilsner, wheat beer or pale ale works best. Avoid heavily bitter IPAs and very dark beer.
- Clams release naturally salty liquid as they cook. Taste the broth before adding any additional salt.
- Remove the clams as soon as they open to prevent them from becoming tough or rubbery.
- Add a pinch of crushed red pepper flakes with the garlic for a spicier variation.
- For additional broth, add ½ cup clam juice or seafood stock with the beer.
- Store leftover clam meat submerged in the broth in an airtight container in the refrigerator for up to two days.
- Reheat gently over low heat just until warmed through. Do not boil.
- Nutrition information does not include the optional crusty bread.
Tips for the Best Beer-Steamed Clams
Use Fresh Clams
Fresh clams should smell clean and briny, like the ocean. Avoid any clams with an unpleasant or overly fishy smell.
Clean Them Thoroughly
Even clams that look clean can hold sand inside their shells. Soaking and scrubbing them makes a noticeable difference.
Use a Pan with a Tight-Fitting Lid
The trapped steam cooks the clams quickly and evenly. A Dutch oven or deep skillet with a lid works especially well.
Do Not Add Salt Too Early
Clams naturally release salty liquid into the broth. Taste the finished broth before deciding whether it needs additional seasoning.
Remove Clams as They Open
Not every clam will open at exactly the same time. Transfer opened clams to a bowl while the remaining clams finish cooking.
Do Not Overcook Them
Once the shells open, the clams are ready. Continuing to cook them can make the meat chewy.
Make It Your Own
This drunken clams recipe is easy to adjust with a few simple additions.
- Make it spicy: Add crushed red pepper flakes with the garlic.
- Add Old Bay: Stir a teaspoon of homemade Old Bay seasoning into the beer broth.
- Add lemon: Finish the broth with fresh lemon juice and lemon zest.
- Make it creamier: Stir a splash of heavy cream into the finished broth.
- Use white wine: Substitute a dry white wine for the beer.
- Add bacon: Cook chopped bacon first, then sauté the shallots and garlic in a small amount of the rendered fat.
- Add tomatoes: Stir in halved cherry tomatoes before adding the clams.
- Make more broth: Add ½ cup of clam juice or seafood stock with the beer.
How to Store Leftover Clams
Drunken clams are best served immediately, but leftovers can be refrigerated in an airtight container for up to two days.
Remove the clam meat from the shells and store it submerged in the leftover broth. Reheat gently over low heat just until warmed through. Avoid boiling the clams because they can quickly become tough.
Freezing is not recommended because the texture of the cooked clams may become rubbery after thawing.
Frequently Asked Questions
Can I make drunken clams without alcohol?
Yes. Replace the beer with seafood stock, clam juice or a light nonalcoholic beer. The flavor will be slightly different, but the cooking method remains the same.
Can I use frozen clams?
Fresh littleneck clams provide the best texture and flavor. If using frozen clams, follow the cooking directions on the package because many frozen clams have already been partially or fully cooked.
Why didn’t some of my clams open?
A few clams may remain closed even after cooking. Discard any that do not open rather than trying to force the shells apart.
Can I use mussels instead of clams?
Yes. Mussels can be prepared with the same beer, butter and garlic broth. Clean them thoroughly and remove any beards before cooking.
Are drunken clams an appetizer or a main dish?
They can be served either way. Approximately 36 littleneck clams will make four appetizer portions or two generous main-course portions.
Can I prepare this recipe ahead?
The clams should be steamed immediately before serving. You can clean the clams and chop the shallots, leeks, garlic and parsley earlier in the day.
Final Thoughts
These easy drunken clams prove that a restaurant-style seafood dinner does not need to be complicated. Fresh littleneck clams, beer, garlic and butter come together in one pan to create tender clams and an incredibly flavorful broth.
Serve them with plenty of crusty bread and do not let a drop of that buttery beer broth go to waste. Whether you make them for a summer dinner, date night or casual gathering, this simple beer-steamed clams recipe is an impressive dish you will want to make again.
