Beer-Braised Clams

Beer-Braised Clams
Beer-Braised Clams

There's nothing better in the Pacific Northwest than cooked steamers! Here's a simple way to cook your clams at home so every single clam is juicy and full of flavor. As a kid, I remember taking my dad's boat to Long Island in Willapa Bay. There's no boat ramp so they had to drop the boat into the water using a lift system. Rowing our boats over to the island, we would drop our crab pots in the bay and then go clamming with a bucket in one hand and a garden rake in the other. Once these little treasures were cooked up, a feeding frenzy ensued with drawn butter and fresh lemon. Everyone had to eat fast to get their share.

Beer-Braised Clams

Serves 4


1 sweet onion, sliced
2 carrots, peeled and sliced
4 stalks celery, sliced
6 cloves of garlic sliced
2 tablespoons olive oil
4 pounds clams, manila, savory or butter
2 beers, preferably micro beer (or lager)
1/2 stick butter
2 lemons, juiced
1 bunch parsley, chopped

  1. Heat a large pot to medium-high heat.
  2. Add onion, carrot, celery, garlic and olive oil.
  3. Cook until vegetables start to soften.
  4. Add clams and cook for 1 minute.
  5. Add beer and cover until all clams pop open.
  6. Pull off heat and add butter, lemon juice and chopped parsley.

Tip: Use the liquid for dipping clams and dunking crusty toasted bread.

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