Beer-Steamed Clams
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This simple beer-steamed clams recipe is a celebration of fresh coastal flavours. By using a crisp pale lager as the steaming liquid, you infuse the shellfish with a subtle, malty depth that perfectly balances their natural saltiness. It is a wonderfully tactile dish that brings a sense of occasion to the table, despite requiring minimal preparation and only three basic ingredients.
Ideal as a light dairy-free starter or a casual main course, these littleneck clams are best enjoyed with plenty of crusty bread to soak up the savoury juices. The addition of fresh lemon provides a bright, zesty finish that cuts through the richness of the seafood. Serve this quick dish at your next gathering for a fuss-free meal that is certain to impress.
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Ingredients for Beer-Steamed Clams
1 350g bottle pale lager
2.3kg hard-shell clams (such as littlenecks), scrubbed
Lemon halves (for serving)
How to make Beer-Steamed Clams
Bring beer to a boil in a large heavy pot. Add clams. Cover pot, reduce heat to medium, and steam clams until they open, 6–8 minutes. Using a slotted spoon, transfer clams to a large bowl or platter (discard any that do not open). Serve with lemon halves.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
16 janvier 2026 | Publié à l'origine
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UK recipe editors
Examiné par des pairs
UK recipe editors
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