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Steamed Clams: Made Even Better with Beer

Rochelle Bilow

Steamed Clams: Made Even Better with Beer

We see no reason to work any harder than we absolutely must. So, for supper tonight we’re just going to steam some clams in a pot with beer. And then we’re gonna eat ‘em. With beer.

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Clams are inexpensive, plentiful, easy to cook, and delicious. And you barely need a recipe—once they open, they’re done.


  • 1 12-oz. bottle pale lager
  • 5 pounds hard-shell clams (such as littlenecks), scrubbed
  • Lemon halves (for serving)

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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 for squeezing over.

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