Steamers in Beer

1 from 1 vote


  • 2 pounds steamers cleaned
  • 1 shallot
  • 1/4 cup butter unsalted
  • 1 can beer not dark
  • 1 tbsp parsley finely chopped
  • 1/4 tsp salt


  • Wash clams.
  • Finely chop shallot. In a large saucepan cook shallot in 1/4 cup butter over moderate heat, stirring, until softened, 2 to 3 minutes. Add parsley, and stir. Add beer and clams.
  • steam clams, covered, until opened, 4 to 5 minutes, transferring them as they open with a slotted spoon to a bowl. reserve cooking liquid.
  • Pour reserved cooking liquid over clams and enjoy.
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