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
Scale
- 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.
Find it online: https://www.firsthomelovelife.com/drunken-clams/