Pacific Northwest Microwbrew Steamers With Bread

"This has amazed our guests for years, but is so easy it leaves me time to enjoy their company! And sometimes hubby and I just have it together with a very oaky Chardonnay. The use of unsalted butter is imperative for this recipe, else it is way too salty! This serves 4 for a pretty filling appetizer or 2 for a meal with a salad. You can use clams instead of mussels if you wish. There will be plenty of broth to soak up with a nice crusty bread."
photo by ForeverMama photo by ForeverMama
photo by ForeverMama
photo by Jostlori photo by Jostlori
photo by Mrs Goodall photo by Mrs Goodall
photo by Mrs Goodall photo by Mrs Goodall
photo by Mrs Goodall photo by Mrs Goodall
Ready In:




  • In a large non-reactive pot with lid, melt butter.
  • Add garlic, pepper, shallots, tarragon, thyme, parsley, chives and beer.
  • Heat just to a simmer and stir in mussels or clams.
  • Cover and steam 4-7 minutes till shells have opened.
  • Discard any that have not opened.
  • Put clams in individual bowls and ladle broth over.
  • Serve with crusty bread for sopping.

Questions & Replies

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  1. ForeverMama
    This is my kind of food! There is nothing better as fresh mussels, fresh herbs and then with the briny beer, oh yeah! Very easy and quick to make with tasty results and I’ll be making this again before summer ends. Thanks so much, Chef Pot Pie for sharing. Made it for Get You Kicks - ROAD TRIP!!
  2. Jostlori
    Chef, I'll start by saying these are going straight into my Best of 2021 file! These are the best steamers we've had. DH was a little perturbed that I was using beer (Fat Tire amber ale) instead of wine. as it wasn't "normal". LOL. But all I could hear was "mm, mm, mmmm" after the first bite. I used mussels, but can't wait to try this recipe with clams in the very near future. Thanks for sharing - I can see why it's a favorite of yours!
  3. HeidiSue
    The best steamers ever! I did make some changes. We were planning on making them with wine before I searched for the recipe to use, so I used wine and broth for the beer. I halved the recipe, so used 1/4 cup of white wine and 1/4 cup of broth. I didn't have fresh herbs, so used 1/2 tsp of herb de province for the tarragon and thyme (I'm not a huge fan of tarragon anyway). I added 1 tsp of dried parsley too. Didn't have chives, so just omitted. Even with all the changes we thought these were incredible with fresh french bread to dip... yum! Thanks for posting!!!!
  4. Susang
    I made this for Father's Day 2008 along with Teriyaki Salmon Skewers #266385. The only thing I changed was I added some chopped celery cause we like that in our steamers. I used all fresh herbs in it. These were delectable. We have been steamers fans for years! Thanks for a great recipe, I'll be making this again!
  5. vacationgal
    Ok, I have never made clams and the BF told me they were better then the clams he has had at a very nice restaurant we frequent. I did use all fresh herbs and it was worth the expense. I also used “salted� butter (that’s all I had) and it was GREAT! (But we do like salt.) Thanks for the great recipe Chef Potpie! This is going into my top-notch section!


One of the old time founding members of Recipezaar. I live in Port Orchard, Washington. I LOVE to cook and bake nearly everything! I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow. Oh, and I hate cilantro, too. :)
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