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.
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)
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.