Beer-Steamed Clams

Name: Beer-Steamed Clams
Yield: 4 servings
Ingredients: 1 1 12-ounce bottle pale lager; 1 5 pounds hard-shell clams (such as littlenecks), scrubbed; 1 Lemon halves (for serving)

From the kitchen of Carly

Pale lager steams littlenecks open in minutes, infusing briny clams with subtle malt sweetness. Minimal fuss, maximum flavor. Serve them piled high with lemon halves and crusty bread to soak up the golden, beer-rich broth.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 12-ounce bottle pale lager
15 pounds hard-shell clams (such as littlenecks), scrubbed
1Lemon halves (for serving)

Instructions

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.