Beer-Steamed ClamsPeden and Munk Taylor and Jen
Clams are inexpensive, plentiful, easy to cook, and delicious. And you barely need a recipe—once they open, they're done.
Recipe information
Yield
Makes 4 servings
Ingredients
1 12-ounce bottle pale lager
5 pounds hard-shell clams (such as littlenecks), scrubbed
Lemon halves (for serving)
Preparation
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.
Recipe notes
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