Imagine the crackling sounds of a campfire, the smoky aroma dancing in the air, and a skillet of succulent clams steaming with the rich, hoppy essence of beer. This isn't just a recipe; it's an outdoor cooking experience that transforms simple ingredients into a mouthwatering feast that will have your fellow campers begging for seconds. Whether you're a seasoned outdoor chef or a curious foodie looking to elevate your campsite cooking game, these Beer Steamed Clams are about to become your new favorite wilderness delicacy.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 pounds fresh clams
- 1 cup beer
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing your campfire. Make sure you have a safe, contained fire pit and enough wood or charcoal to maintain a steady flame. Allow the fire to burn down until you have a nice bed of hot coals.
- While the fire is getting ready, rinse the fresh clams under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped, as they may be dead.
- In a medium-sized cast-iron skillet or a heavy-duty pot that can withstand the heat of the campfire, melt the butter over medium heat. If you have a grill grate over the fire, place the skillet on it.
- Once the butter is melted, add the minced garlic to the skillet. Sauté the garlic for about 1-2 minutes, or until it becomes fragrant but not browned.
- Pour in the beer, stirring gently to combine with the garlic and butter mixture. Allow it to come to a gentle simmer.
- Carefully add the cleaned clams to the skillet, making sure they are evenly distributed in the liquid. Season with salt and pepper to taste.
- Cover the skillet with a lid or a piece of aluminum foil to trap the steam. Cook the clams for about 10-15 minutes, or until they have opened up. Discard any clams that remain closed after cooking.
- Once the clams are cooked, remove the skillet from the heat and sprinkle the chopped fresh parsley over the top for added flavor and garnish.
- Serve the beer-steamed clams hot, directly from the skillet. You can enjoy them with some crusty bread to soak up the delicious broth.
Tips
- Clam Freshness is Key: Always purchase clams from a reputable source and ensure they're alive before cooking. A fresh clam should have a tightly closed shell or close when tapped.
- Beer Selection Matters: Choose a beer with good flavor - a light lager or a crisp pale ale works best. Avoid overly bitter or dark beers that might overpower the delicate clam flavor.
- Heat Management: Campfire cooking requires patience. Allow your coals to reach a steady, medium heat to prevent burning the butter and garlic.
- Don't Overcook: Clams cook quickly. Once they open, they're done. Discard any clams that remain closed after cooking, as they may not be safe to eat.
- Serving Suggestion: Have some crusty bread or a baguette on hand to soak up the delicious beer-butter broth. It's liquid gold!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 25g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 75mg
