Steamed clams made in a creamy beer sauce consisting of cream, beer, butter, garlic, fresh herbs, and cayenne pepper. Always serve with crispy grilled buttered bread.
- 2–3 pounds littleneck clams
- 2 cups ale or pale ale
- 1/2 yellow onion, chopped
- 1/3 cup cream
- 2 tablespoons butter
- 1 lemon, juice squeezed
- 2 tablespoons fresh parsley, minced
- 2 cloves garlic, minced
- 1 teaspoon cayenne pepper
- Serve with grilled slices of French/Italian bread (oiled or buttered)
- Soak clams in cool fresh water for about 30 minutes or so. This will help remove any salt/sand from inside the clams shells. If any of the clams do not fully shut or remain slightly open after tapping gently on the counter, you should discard them as they’re likely dead.
- Preheat the grill to medium-high heat. Let the grill heat up with the cover down with a heat-safe cast iron skillet inside.
- Once skillet is warm, melt the butter and add onions. Cook for a few minutes until onions tenderize, about 3-4 minutes. Add the beer, garlic, lemon juice, and cayenne pepper and bring to a simmer. Carefully add the clams to the simmering sauce, close the grill lid and cook until the shells pop open. About 7-10 minutes. I like to stir halfway through.
- While the clams are steaming, drizzle a little olive oil over some slices of bread (both sides). Grill for 1-2 minutes per side or until golden and crunchy. You can also butter the bread.
- Once the clams are cooked, remove from the heat (SKILLET WILL BE HOT) and stir in cream and parsley. Serve clams with grilled bread.
You can also cook clams on the stovetop in a large covered saucepan. This is usually quicker but I love being outside in the summer and using the grill.
- Serving Size: 7-10 clams
- Calories: 307
- Sugar: 2.8g
- Sodium: 145mg
- Fat: 14.7g
- Saturated Fat: 8.8g
- Carbohydrates: 18.3g
- Fiber: 1.7g
- Protein: 11.2g
- Cholesterol: 61mg
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