Prep 45 mins
Cook 10 mins
Serve with melted butter for dipping and hot crusty bread.
- 340.19 g bottle beer, allowed to go flat
- 236.59 ml chicken broth
- 4 garlic cloves, halved
- 1 bay leaf
- 2 fresh parsley sprigs
- fresh ground black pepper
- 50-60 steamer clams, in the shell well scrubbed
- melted butter, for dipping
- In a big saucepan, combine the beer, broth, garlic, bay leaf, parsley, and salt/pepper.
- Bring to a boil; decrease heat to medium; simmer 5 minutes to blend flavors.
- Add clams; cover and simmer 4-5 minutes until clam shells open.
- Remove bay leaf and discard; remove any clams that did not open and discard.
- Place clams in 4 large individual bowls and ladle some of the liquid from the saucepan over the clams.
- Serve with individual bowls of melted butter for dipping; serve immediately.
I recommend using a darker beer. I used Nut Brown Ale.<br/><br/>The smell of the liquid marinate was not all that appealing - in fact, it really wasn't good at all. However, the taste it imparted on the steamers was beyond compare! I had people that didn't like steamers all that much, raving about the taste of the clams! I credit this recipe. In fact, several claimed these were the best they ever had!
this recipe is awsome and it is really good using dark beer!It is something my whole family enjoyed