Beer-Steamed Clams

by Helana Brigman | January 26, 2011 7:00 pm

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Since my recent visit to Maine, I have wanted nothing more than to indulge in clams, mussels, and other delicious sea fare.  Having found a small Asian food market on the outskirts of Baton Rouge that specializes in the strangest of seafood, I finally had Clams in the deep south and they were…delicious.See this version of Jaden Hair’s Beer Steamed Clams for a light, hearty, delicious take on clams.Beer-Steamed Clams
Yield: 2-3 servings
This recipe comes from one of my favorite food and cooking blogs, Steamy Kitchen with Jaden Hair.  Jaden’s recipe calls for clams to be steamed in beer with a combination of bacon and tomatoes to add flavor to this broth.  It’s easy, fast, and so clearly delicious.  For Jaden’s version of the recipe, you can find it here[1].


* 2 strips bacon, diced (I prefer Maple Bacon)

* 1/2 onion, minced

* 1 clove garlic, pressed

* 1 teaspoon finely chopped jalapeño

* 1 (12-ounce) bottle of beer (Jaden suggests Lager)

* 2 pounds clams

* 1/4 lemon

* 1 tablespoon parsley, chopped fine

* crusty bread

1.) Rinse clams and add to a clean surface.


2.) Add chopped bacon to a large pot and sauté until crispy.  Add onions, garlic, and jalapenos.  Sauté for 1-2 minutes until onions are tender.

3.) Pour beer into pot and warm until bubbly.  Add clams and tomatoes.  Spread clams around to even out.  Cover pot and cook for 2-3 minutes.  Check clams to see if they’ve opened.  If clams still have not opened, cover and steam for 1 more minute.  Discard any clams that are not open.


Serve with crusty bread and enjoy!
Steamed Clams[2]


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