Clams and Beer

  • Servings: 2
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 pounds clams or a combination of your choice, cleaned
  • 1 tablespoon garlic, minced
  • 2 tablespoons olive oil
  • 1/2 cup Pilsner beer
  • 1/2 cup vegetable stock
  • 1 pinch of saffron
  • 1/2 cup tomato sauce
  • 1 pinch of cayenne
  • 2 tablespoons butter
  • Chives, minced for garnish


Saute the garlic in a large pan with olive oil until just starting to color, add the clams, beer, stock and saffron.

Cook for a minute or two until the saffron has had a chance to infuse the beer.

Add the tomato sauce and cover.

Cook until the clams are open and the sauce has reduced to an appropriate thickness.

Add the cayenne and butter and cook until butter is incorporated.

Serve with grilled bread and wedge of lemon.

Garnish with minced chives.

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