Steamed Clams in a Beer, Lemon and Garlic Broth


I went to the Dedham Farmer’s Market on Wednesday looking for some fruit. I left without fruit… but I came home with 2 dozen little neck clams and 2 pounds of mussels that I bought off a seafood truck from Jordan Brother’s Seafood, in Stoughton, MA.

I love that you can buy grass fed meats, local honey and cheeses and even fresh seafood at farmer’s markets now. The products are as fresh as fresh can be. Plus, you’re supporting the local business man and eating local… reducing greenhouse gas emissions and decreasing your carbon footprint. Perfect!

I hadn’t had steamers in YEARS. They are really popular in NJ where I grew up, but I don’t see them as much around here. Then, a month or two ago I had some Portland, OR while I was visiting and then again at a local restaurant here. I have been craving them ever since. I tried to remember, and I honestly don’t think I’ve ever steamed clams before! I’m sure I have… but not for a very, very, long time.

I decided a beer bath would be good. I checked the fridge and was happy to see I had a large variety to choose from. I found the perfect one… Sam Adam’s Summer Ale — a wheat beer with a hint of lemon zest. I winged the rest…

Steamed Little Clams in a Beer, Lemon and Garlic Broth

2 pounds little neck clams (or other small clam)
1 bottle beer (I used Sam Adams Summer Ale)
2 large cloves garlic, smashed
1/2 lemon, sliced into wedges
2 tbsp butter
1 tbsp Old Bay Seasoning
Fresh ground pepper and salt to taste

Into a large pot, pour beer and add lemon wedges, butter, Old Bay, Salt/Pepper and smashed garlic. Bring to slow boil over medium heat.

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Once boiling, add clams, turn up heat to medium-high (I do this for ethical reasons… get it over and done with fast!) and cover.

As the clams begin to cook the shells will open. Clams are done when all the shells are opened wide. If any clams do not open with the others, discard them… this means they are bad.

I served the clams just as is… with a bunch of the “broth” in a bowl (for dipping — no additional butter needed).

FABULOUS… Sweet, briny, buttery, goodness.

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Of course I had to include a little bread for sopping up the juices. WAY too good to leave behind…

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