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Beer Steamed Clams with Bacon and Shallots
5 from 3 votes

Beer Steamed Clams with Bacon and Shallots

Hard shell clams steamed in an aromatic mixture of bacon, beer, shallots, and herbs. A great appetizer or light meal for summer entertaining!

Prep Time
10 mins
Cook Time
20 mins
Clam Cleaning Time
30 mins
Total Time
1 hr
Servings: 4 servings
Calories: 176 kcal
Course: Appetizer, Lunch
Cuisine: American

Ingredients

  • 3 pounds clams about 30-36 clams⁣), cleaned and purged (see notes, small hard shell; such as littlenecks
  • 4 lices Bacon 4 ounces, cut into 1/2 inch pieces⁣
  • 1/2 cup shallot chopped⁣
  • 2 garlic chopped⁣, cloves
  • 12 ounce pale lager nothing too bitter⁣, bottle
  • 2 thyme small sprigs, fresh
  • 2 tablespoons parsley chopped
  • black pepper cracked
  • lemon for serving, wedges
  • baguette for serving, grilled slices

Instructions

    Cup of Yum
  1. Clean and purge clams using the instructions in my Fresh Clams Guide. Cultivated clams should only need one, 20 minute, soaking. Discard any clams that are chipped, don’t close when you gently tap them on the counter, or float when you soak them.
  2. Add bacon to a cold, heavy-bottomed pot, place over medium-high heat, and cook until just starting to brown. Add shallots and a few grinds of black pepper and continue cooking until shallots are softened and bacon is lightly crisped. Add garlic and cook for 1 minute, until fragrant.⁣
  3. Pour the lager into the pot and bring to a boil, scraping the bottom to release any browned bits. Add clams and thyme sprigs, cover, reduce heat and steam for 5-10 minutes (depending on variety), gently shaking the pan a few times, until clams have opened. (I start checking a few minutes early and remove them as they open to avoid overcooking.) ⁣
  4. If some of the clams don’t open, cover and continue cooking for an additional 3-5 minutes, checking them often. Discard any clams that haven't opened after this time.⁣
  5. Place clams on a serving platter and pour about half of the steaming liquid over them. Sprinkle with parsley. Pour the remaining liquid in a bowl for dipping. Serve with lemon wedges and grilled bread.

Notes

  • You can substitute soft shell steamers for the hard shell clams in this recipe but bear in mind that a.) they will likely need a longer soaking time to purge them of their sand, and b.) they will steam in less time, closer to 3-5 minutes since their shells are thinner.
  • An equal quantity of Manila clams can also be used, and they will also require a shorter steaming time.
  • Slice a baguette on the bias into long, 1-inch wide slices. Brush with olive oil and grill over direct heat for 1-2 minutes per side, until toasted and lightly charred in areas. Watch it carefully - the bread will burn quickly!

Nutrition Information

Calories 176kcal (9%) Carbohydrates 6g (2%) Protein 11g (22%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 30mg (10%) Sodium 457mg (19%) Potassium 101mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 320IU (6%) Vitamin C 3.1mg (3%) Calcium 29mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 176

% Daily Value*

Calories 176kcal 9%
Carbohydrates 6g 2%
Protein 11g 22%
Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 30mg 10%
Sodium 457mg 19%
Potassium 101mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 320IU 6%
Vitamin C 3.1mg 3%
Calcium 29mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.