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What's Up Magazine

Simple Littleneck Clams

Sep 10, 2013 01:04PM ● By Cate Reynolds

Let’s be real about this. No one in Maryland ever wants for seafood. There is an abundance of it everywhere you turn. And yet, somehow we never tire of it either. A properly prepared bit of seafood, one that tastes briny and salty and seasoned, is really a treat no matter how often you have it. These littleneck clams are just that kind of treat. They are simple to prepare, steamed in a beer broth, and seasoned with a bit of garlic. Seafood doesn’t get easier than fresh littleneck clams.


2 lbs. littleneck clams, rinsed with water
1 bottle of beer, your choice as to what kind
3 cloves garlic

Tools needed: a large stockpot and a steamer basket.


Fill the stockpot with the beer and a bit of water, if necessary to cover the bottom of the pot. Toss the garlic cloves in. Put a steamer in and then put in the clams on top. Turn the heat to medium high and watch as the clams steam. Once they begin to open, use tongs to scoop the clams out of the pot. They should be barely opened. Put them on a serving platter. Toss any that remain closed. Once finished, sprinkle with a bit of parsley.
Serves 4

--Kim Cooper--