Beer Steamed Count neck Clams

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  • 2 lbs. Coutneck Clams
  • 2 tablespoons unsalted butter melted
  • 2 cloves garlic minced
  • 7 fl. oz. 200 ml beer
  • ground black pepper
  • 3 slices lemon
  • 1 tablespoon chopped parsley


  • Clean and scrub the clams with cold water. Drain and set aside.
  • Set up a skillet with the butter, add the garlic and saute until aromatic or light brown in color. Add the clams, stir a few times before adding the beer. Add the pepper, lemon and chopped parsley. Stir to combine well.
  • Cover the lid of the skillet and steam on high heat for 2-3 minutes, or until all the clams open up. Serve immediately.

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