Steamers with Beer

Updated October 13, 2017


Good Fish

Published by Sasquatch Books

This image courtesy of Clare Barboza

Editor's Note: If you are into clams you will love this amazing clams recipe for steamed clams. Steamers with Beer will give you perfectly steamed clams with a hint of beer in their flavoring. You will combine beer, onions, celery, and Old Bay seasoning, and let it come to a boil. Then you drop your clams in. Within four minutes you will have delicious clams to eat. This best steamer recipe can take any type of clams. The type of clams can vary depending on what's available where you live. Each coast has different varieties. The beer type is also optional. Any light beer will do the job. Make this wonderful and easy seafood dish tonight.

Back in the day, my family would get wild clams from Asbury Park on the Jersey shore. We preferred littlenecks or cherrystones and believed the smallest clams were the most desirable (which gave us something to flight over). Here on the Pacific Coast, it’s manila and native littleneck country. If you have someone in your family who is a bivalve-a-phobe, this is the perfect gateway recipe. We used St. Pauli Girl, but any light beer will do.

Cooking MethodSteaming

OccasionCasual Dinner Party



  • 2 cans beer
  • 2 onions, cut into medium dice
  • 3 ribs celery, sliced ¼ inch thin
  • 1 tablespoon Old Bay seasoning
  • 5 pounds clams, scrubbed
  • 1 cup (2 sticks) unsalted butter, melted, foam skimmed
  • 1 cup cocktail sauce (make your own by combining ½ cup ketchup and ½ cup prepared horseradish with lemon juice and salt to taste)
  • 4 lemons, cut into wedges


  1. In a large steamer pot (or you could use a pasta pot and steam the clams in two batches), combine the beer, onions, celery, and Old Bay seasoning. Let the liquid come to a boil and then reduce the heat and simmer for 5 minutes before adding the clams (in the steaming basket) on top. Cover the pot. As the clams start to open (check after 3 to 4 minutes), start removing them with tongs to a heated bowl. (Any clams that do not open can be pried open using an oyster shucker or discarded.)

  2. Serve the clams with bowls of melted butter, cocktail sauce, lemon wedges, and tiny cocktail forks. You can also dip the clams into the steaming brew. If you’re really fond of salt, beer, and clams, you’ll want to do what my grandfather did: use the spigot on the bottom of the steamer pot and pour yourself a mug of the infused brew. “Papa” wasn’t a drinking man, but he sure liked his salty clam brew.



I have not made this yet so I cannot rate it.

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