Beer Steamed Clams With Bacon And Shallots

Ingredients
for 4 servings

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

Cooking Instructions

  1. 1Clean 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. 2Add 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. 3Pour 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. 4Pour 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.) ⁣