Beer-Steamed Clams and Mussels

Photo: Oxmoor House

Be sure to use a large, wide pot so the shellfish can cook evenly, then serve them straight from the pot with crusty Italian bread to soak up the broth.

Yield: Serves 6 (serving size: about 3 clams, 5 mussels, about 2 tablespoons broth, and 1 lemon wedge)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 144
  • Fat: 5.7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 10.9g
  • Carbohydrate: 9.5g
  • Fiber: 1g
  • Cholesterol: 27mg
  • Iron: 2.8mg
  • Sodium: 327mg
  • Calcium: 36mg


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup sliced shallots
  • 5 sprigs thyme
  • 2 garlic cloves, thinly sliced
  • 1 cup pale ale
  • 2 pounds fresh littleneck clams in shells (about 18)
  • 1 pound mussels in shells, scrubbed and debearded (about 30)
  • 6 lemon wedges


  1. 1. In a large pot or Dutch oven, heat butter and oil over medium heat. Add shallots, thyme, and garlic; cook until shallots begin to soften, about 3 minutes. Add beer, and bring to a simmer. Add clams and mussels; return to a gentle simmer.
  2. 2. Cover pot with a lid, and reduce heat to medium-low. Cook until shells open, about 10 minutes. Discard unopened shells. Serve with lemon wedges and a bowl for the shells.
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