This Drunken Clams recipe is one of those ultra-simple, ultra-delicious seafood dinners you can make any night of the week. Steamed in beer with savory aromatics and served with crusty bread, these clams become tender pockets of flavor with a rich, flavorful broth perfect for dipping.
Whether you’re entertaining guests or craving a quick seafood dinner, this one-pan beer-steamed clams recipe is a winner.
🦪 Why You’ll Love These Drunken Clams
- Ready in under 20 minutes
- Only a few ingredients required
- One pan cleanup
- Flavorful beer broth perfect with bread
- Great for seafood lovers and entertaining
🛒 Ingredients You’ll Need
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- ½ cup chopped shallots
- ½ cup chopped leeks (optional but delicious)
- 3 cloves garlic, minced
- 1 (12-ounce) can or bottle of beer (lager or pale ale works great)
- 36 fresh little neck clams, scrubbed and rinsed
- Freshly chopped parsley, for garnish
- Crusty bread for serving
Tip: Only use clams that are tightly closed when tapped. If a clam stays open after tapping, discard it — it may not be fresh.
Drunken Clams (Easy Beer-Steamed Clams Recipe)
Description
Fresh little neck clams cooking in beer, garlic and butter for an easy drunken clams recipe. This one pot seafood dinner is ready in 20 minutes and perfect with crusty bread.
Ingredients
-
1 tablespoon olive oil
-
2 tablespoons unsalted butter
-
½ cup chopped shallots
-
½ cup chopped leeks (optional but delicious)
-
3 cloves garlic, minced
-
1 (12-ounce) can or bottle of beer (lager or pale ale works great)
-
36 fresh little neck clams, scrubbed and rinsed
-
Freshly chopped parsley, for garnish
-
Crusty bread for serving
Tip: Only use clams that are tightly closed when tapped. If a clam stays open after tapping, discard it — it may not be fresh.
Instructions
Rinse clams under cold water and scrub shells with a brush to remove grit. Discard any open clams that don’t close when tapped.
Heat olive oil and butter in a large skillet over medium heat. Add the shallots, leeks, and garlic, and sauté until soft and fragrant — about 2–3 minutes.
Pour in the beer and bring the mixture to a gentle simmer.
Add clams to the skillet, cover with a lid, and cook until the shells open — about 5 minutes. Shake the pan occasionally to help them cook evenly. Discard any clams that don’t open after cooking.
Remove from heat and sprinkle with fresh parsley. Serve immediately with plenty of crusty bread for dipping into the flavorful broth
- Category: DINNER
- Method: ONE PAN
- Cuisine: SEAFOOD
👩🍳 How to Make Drunken Clams
1. Prep the Clams
Rinse clams under cold water and scrub shells with a brush to remove grit. Discard any open clams that don’t close when tapped.
2. Sauté Aromatics
Heat olive oil and butter in a large skillet over medium heat. Add the shallots, leeks, and garlic, and sauté until soft and fragrant — about 2–3 minutes.
3. Add Beer & Simmer
Pour in the beer and bring the mixture to a gentle simmer.
4. Steam the Clams
Add clams to the skillet, cover with a lid, and cook until the shells open — about 5 minutes. Shake the pan occasionally to help them cook evenly. Discard any clams that don’t open after cooking.
5. Finish & Serve
Remove from heat and sprinkle with fresh parsley. Serve immediately with plenty of crusty bread for dipping into the flavorful broth.
🍞 Serving Suggestions
These drunken clams are delicious served with:
- Crusty French bread or sourdough – perfect for soaking up broth
- Mixed green salad
- Lemon wedges for extra brightness
A cold glass of white wine or beer pairs beautifully with this dish.
🧠 Chef’s Tips for Best Results
- Don’t overcook clams — they should open quickly and stay tender.
- Swap beer for white wine if preferred — it creates a lighter, slightly more acidic broth (similar to other classic clam recipes).
- Add a splash of lemon juice at the end for brightness.
- If you want extra broth, add a splash of chicken stock or clam juice to the pan.
