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Steamed Clams: Made Even Better with Beer

May 29, 2014

Rochelle Bilow

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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