Steamed Clams in a Beer Lemon and Garlic Broth
Dive into the irresistible flavors of Steamed Clams in a Beer Lemon and Garlic Broth—an elegant yet simple dish that’s perfect for entertaining or a cozy weeknight dinner. Fresh, succulent clams are gently steamed in a rich and aromatic broth made with pale ale or lager, zesty lemon juice, and a savory blend of garlic, shallots, and butter. A hint of red chili flakes adds subtle heat, while fresh parsley brings a burst of herbal brightness. This quick-cooking recipe ensures tender, briny clams that pair wonderfully with crusty bread for soaking up every drop of the flavorful broth. Ready in under 30 minutes, this seafood delight is a show-stopping meal that’s as satisfying as it is impressive. Perfect for seafood lovers and fans of easy, gourmet-style recipes!
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Recipe Information
Ingredients
- 2 pounds Fresh clams
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 Garlic cloves, minced
- 1 Shallot, finely chopped
- 1 cup Beer (pale ale or lager recommended)
- 1 cup Low-sodium chicken broth
- 2 tablespoons Lemon juice, freshly squeezed
- 3 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Red chili flakes (optional, for heat)
- 0.25 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 4 Lemon wedges (for serving)
- 1 loaf Crusty bread (for serving)
Instructions
Rinse the clams thoroughly under cold running water, scrubbing the shells to remove any dirt or grit. Discard any clams that are cracked or remain open when tapped. Set aside.
In a large, deep skillet or wide pot, heat the olive oil and butter over medium heat until melted and bubbling.
Add the minced garlic and chopped shallot, cooking for 1-2 minutes until fragrant and softened, stirring frequently to avoid burning.
Pour in the beer, chicken broth, and freshly squeezed lemon juice. Stir to combine and bring the mixture to a simmer.
Add the clams to the pot, spreading them out evenly. Cover the pot tightly with a lid and allow the clams to steam for about 6-8 minutes, or until most of the clams have opened. Shake the pot gently a couple of times during cooking to redistribute the clams.
Remove the lid and discard any clams that have not opened. Stir in the chopped parsley, red chili flakes (if using), salt, and black pepper.
Taste the broth and adjust seasoning if needed.
Transfer the clams and broth to a large serving bowl. Garnish with additional parsley and serve with lemon wedges on the side.
Serve immediately with slices of crusty bread to soak up the flavorful broth.
Nutrition Facts
Calories |
3041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 3301 mg | 144% | |
| Total Carbohydrate | 273.7 g | 100% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 15.8 g | ||
| Protein | 272.5 g | 545% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1104 mg | 85% | |
| Iron | 266.3 mg | 1479% | |
| Potassium | 6656 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
