We love making Steamers in Beer all year long! This clams recipe is so good, you don’t even need to dip them in butter, but you certainly can if you want to!
Scale
Ingredients
- 4 pounds littleneck clams
- 1/4 cup olive oil
- 1/2 cup onion, chopped
- 4–6 cloves of garlic, sliced thin
- 1–12 ounce beer
- 2 tablespoons fresh parsley, sliced
- Lemons for garnish
Instructions
- Soak the clams in a large bowl of cold water for 15-20 minutes. Remove them out of the water, leaving the sand behind in the bottom of the bowl. Scrub the outside of the clams and set aside.
- Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the chopped onion and stir, cooking for 4-5 minutes. Add the sliced garlic, stir, and cook for a minute more.
- Pour the beer into the pot, turn the heat up a little to medium-high and cover.
- Check the clams after 5 minutes and remove any clams that have opened. Cover and let steam another 5 minutes and remove the clams that have opened.
- If any clams haven’t opened, cover for another 3-4 minutes. Throw away any clams that don’t open after the additional cooking time.
- Spoon a few ladles of the broth over the clams and add the chopped parsley.
- Category: Appetizers
- Method: Stove Top
- Cuisine: American
