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Beer Steamed Clams

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These beer steamed clams are the perfect addition to your summer dinner table. Ready in no time and perfect with an ice cold beer.

Beer Steamed Clams by Nutmeg Nanny

I would like to take this moment to publicly berate myself for not realizing how simple and delicious is it to make my own clams at home. No longer must I pay a restaurant to make them for me. I can now make them all I want for the awesome price of $4.99* a dozen. Yeah, try getting that price in a restaurant.

Plus these clams are made with beer and butter…what’s not to love?

Beer Steamed Clams by Nutmeg Nanny

I should probably warn you of one thing though. Once you realize how simple they are to make you will probably go crazy. Like how I told the fishmonger I wanted to buy 100 clams. 100 freaking clams.

What in the hell was I thinking.

By the way it’s just my husband and me. No kids. No large dogs. No in-laws. Just us.

Beer Steamed Clams by Nutmeg Nanny

Believe it or not we ate all the clams in day. Well, over the course of the WHOLE day. I got home from the store around 10:30am and we cooked and ate clams until 9pm.

Now if you have never made clams at home don’t worry. It’s really simple. All you have to do is soak the clams in the fresh water to help rid the clams of any sand. Nothing is worse than biting into a clam and getting sand in your mouth. Gross.

After the clams soak, sauté a little garlic in olive oil and add the clams and beer. Steam until those babies open up and finish off the sauce with butter. Devour the clams and dip crusty bread in the sauce…sweet baby jesus it’s amazing.

Beer Steamed Clams by Nutmeg Nanny

We use a big pan and make just about 2 dozen in one batch. If we are doing multiple batches we will sometimes use the same sauce over twice and finish it off with a little more butter at the end. If you try to use the sauce too many times (if you are making a lot of batches) the sauce will get too salty and the beer will start to taste funky.

Just a friendly warning 🙂


Beer Steamed Clams

These beer steamed clams are the perfect addition to your summer dinner table. Ready in no time and perfect with an ice cold beer.

Yield: 2 dozen

Cook Time: 1 hour 15 minutes

Total Time: 15 minutes


  • 2 dozen little neck clams
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 bottle dark brown beer (we used Newcastle)
  • 2 tablespoon butter
  • Heavy pinch kosher salt


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.

In a large 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. Trust me, unless you really love food poisoning you do not want to eat a clam that has not opened.

Add in the butter and the heavy pinch of kosher salt. Give the sauce a stir to combine and pour over the clams.

Serve with a slice of crusty bread and enjoy.

$4.99 is the usual price at my local store. Even if they were $8.99 a dozen it would still be a deal compared to restaurant prices.

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Friday 12th of July 2013

These are gorgeous!!

Erica @ In and Around Town

Friday 12th of July 2013

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!