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These simple beer steamed clams are an easy way to enjoy seafood at home. Filled with garlic and beer flavor you’ll love these clams!
If there is one thing I love, it’s steamed clams, especially when they are simmered in garlic and beer. It’s so unbelievably easy but packed with flavor. I like to serve it with crusty bread to soak up all the cooking liquid.
You can find steamer clams at most grocery stores with a fresh seafood section or your local seafood store. I love making steamers at home because they cook up quickly and taste great.
I’m not using fancy beer; just a basic pilser will work. Coors, Budweiser, or Miller are all good cheap options.
If you only have unsalted butter, sprinkle in a pinch of kosher salt.
Are you already a pro at steaming clams? You must try my Spicy Coconut Milk Clams or Drunken Clams Recipe.
Ingredients needed
- Clams
- Olive oil
- Garlic
- Beer
- Salted butter
How to make steamed clams
Making clams at home might seem intimidating, but I swear it’s easy! You only need a little patience and a large, high-sided 12-inch skillet. You’ll also need to clean your clams but I give you all the tips you need in the post and the recipe card.
- Clean your clams thoroughly and keep them cold until you’re ready to cook.
- In a large, high-sided 12-inch pan, add olive oil and set over medium heat.
- Once hot, add the garlic and saute for 30 seconds or until fragrant.
- Add in the clams and pour in the beer.
- Cover with a lid and steam for 10 minutes, or until all the clams have opened. Throw away any that don’t open after 15 minutes.
- Add cooked clams to a serving bowl.
- In the skillet, add the cooking liquid and butter and melt.
- Pour the buttery sauce over the clams and enjoy.
How to properly clean clams
- Rinse the clams: Place the clams in a colander and run cold water over them to remove any surface dirt or debris. Avoid using hot water, as it can kill the clams.
- Inspect the clams: Discard any that are cracked or broken or do not close when tapped lightly. These clams are dead and should not be eaten.
- Saltwater bath: Mix 1/3 cup of salt with 1 gallon of cold water in a large bowl or the sink to mimic seawater. This helps the clams purge sand and grit.
- Submerge the clams in the salted water and refrigerate them for at least 20 minutes to 1 hour. As the clams breathe, they will expel sand into the water.
- Change out the water: After soaking, remove the clams and change the water. Repeat the soaking process at least one more time or until the water is clear and free of sand. Some cooks recommend repeating this process up to 3 times.
- Scrub clean: Using a stiff brush, scrub each clam under cold running water to remove any remaining sand or debris on the shell’s surface.
- Rinse: Before cooking, give the clams one final rinse under cold running water to remove any last bits of sand or dirt.
My Pro Tips
Steamed Clams Recipe Tips
Don’t rush the process of cleaning the clams. You don’t want gritty or sandy clams—they do not make for good eats!
Make sure you clean the outside shells well. This cuts down on added sand to the dish.
Don’t use an overly hoppy beer. It will make the cooking liquid too bitter.
Steaming a pan of clams takes about 10 minutes, but it can take up to 15 minutes.
Any clams that don’t open after 15 minutes shouldn’t be thrown away.
More shellfish recipes
Beer Steamed Clams
Ingredients
Instructions
- Fill large bowl (or your sink) with cold water and add your fresh clams. Let your clams soak for at least one hour. Changing out the water at the 30 minute mark. If the clams are dirty on the shells give them a little scrubbing.
- Once your clams have soaked it’s ready to start the sauce.
- Set a high sided 12-inch skillet over medium heat add olive oil. Once the oil is warm add minced garlic and sauté for about 30 seconds until garlic is fragrant.
- Add in clams and beer. Put a lid on the skillet and let the clams steam until they pop fully open. (Like you see in the pictures)
- Once clams have opened add to a large serving bowl. If any of the clams did not open throw them away.
- Add the butter to the cooking liquid and give the sauce a stir to combine and pour over the clams.
- Serve with a slice of crusty bread and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have never tried nay kind of shellfish at home. Gosh you do make it look easy. and now I am inspired to try.
Ah, man, I had no idea how easy the were either. These sound incredible!!
I do that same with white wine and lots of parsley, olive oil, butter and salt. . I have to try beer now.
I am so impressed! Clams have always seemed like restaurant food to me…but now i kind of want to tackle em!
These look amazing! I have never made these at home, but now that it seems so simple, I definitely will be giving them a go!
These are gorgeous!!