Tested till perfect Beer-Steamed Clams

Beer-Steamed Clams

Mildly flavoured wheat beer doesn't overpower the delicate taste of clams. Serve with crusty bread to absorb the broth, which retains the true taste of beer. For non-beer-lovers, substitute chicken broth for the beer.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: June 2012

  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 25 minutes
  • Portion size 4


  • 4 slices 4slicesthick-sliced baconthick-sliced bacon, chopped
  • 2 2shallotshallots, diced
  • 1/2 1/2sweet red peppersweet red peppers, diced
  • 3 3cloves garlic, minced
  • 1 cup 1cupwheat beer or pale ale
  • 4 lb 4lblittleneck clamlittleneck clams, scrubbed
  • 2 tbsp 2tbspchopped fresh parsley
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In Dutch oven, cook bacon over medium heat until crisp, about 6 minutes. Remove with slotted spoon to paper towels.

Drain all but 1 tsp fat from pan; cook shallots, red pepper and garlic, stirring occasionally, until softened, about 3 minutes.

Add beer and bring to boil over high heat. Add clams; cover and boil until clams open, about 7 minutes. Discard any that do not open. Transfer clams to large bowl; pour cooking liquid over top. Sprinkle with bacon and parsley.

Nutritional Information Per serving: about

cal 132 pro 12g total fat 5g sat. fat 2g
carb 6g dietary fibre 0 sugar 1g chol 32mg
sodium 228mg potassium 333mg

% RDI:

calcium 4 iron 71 vit A 13 vit C 58
folate 9
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