Beer Steamed Clams Recipe

Dive into a delicious seafood feast with this irresistible Beer Steamed Clams recipe! Perfect for littleneck, countneck, or manila clams, this recipe from Cooking Pleasures Magazine delivers tender, juicy clams in a flavorful beer broth. Serve with crusty bread to soak up every last drop of deliciousness. Easy to make and ready in under 30 minutes!

Prep Time 5 mins
Cook Time 20 mins
Calories 93 kcal
Protein 23g
Rating Be the first
Beer Steamed Clams 146

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Beer Steamed Clams

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How to Make Beer Steamed Clams

  1. Lightly crush 1 teaspoon of mustard seeds and 1 teaspoon of coriander seeds using a mortar and pestle or a plastic bag and mallet.
  2. In a large pot, bring 2 cups of beer (any light beer works well), 2 bay leaves, 1 teaspoon Old Bay seasoning, the crushed mustard seeds, the crushed coriander seeds, and 1/4 teaspoon cayenne pepper to a boil over medium heat.
  3. Add 2 pounds of clams, scrubbed and rinsed.
  4. Cover the pot and steam for 3-6 minutes, or until the clams open, stirring once or twice.
  5. Discard any clams that do not open.
  6. Serve the clams and their broth immediately in shallow bowls.
  7. Garnish with 2 tablespoons of freshly chopped parsley.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

0g

Fat

0g

Carbs

1g

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Frequently Asked Questions

How long does it take to make Beer Steamed Clams?

Beer Steamed Clams takes about 25 minutes from start to finish — roughly 5 minutes to prepare and 20 minutes to cook.

How many calories are in Beer Steamed Clams?

Beer Steamed Clams has approximately 93 calories per serving, with about 23 g protein, 1 g carbohydrates and 1 g fat.

What ingredients do I need for Beer Steamed Clams?

The key ingredients for Beer Steamed Clams are Beer, Bay Leaves, Old Bay Seasoning, Mustard Seeds, Coriander Seed, Cayenne Pepper. See the full list with measurements above.

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