| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 8 servings |
Ingredients
- 1 cup olive oil
- 6 cloves garlic, minced fine
- 2 red onions, chopped fine
- 8 dozen small Manila clams, well-scrubbed
- 3 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 1/2 bunch fresh basil leaves
- 2 cans beer (your choice)
Instructions
- Heat oil in a large stock pot. Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open. Remove clams to platter or large serving bowl, discarding any that do not open. Pour broth into a serving bowl for dipping with crusty bread.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 447 |
| Total Fat | 29 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 27 g |
| Cholesterol | 52 mg |
| Sodium | 1052 mg |
Reviews
Bought clams, garlic, and basil and forgot to pick up wine…so I googled for recipe with beer. BINGO! Great! Big hit with everyone. Too much salt for me–and I like things salted–we couldn’t eat all the broth because too salty. I’ll probably try 2-3 tsp salt, knowing the clams will add more. But love the recipe, so easy and ingredient list is a cinch. I used little neck clams.
I will always use this recipe for clams! I found it while looking for a white wine recipe, didn’t have the wine needed, so I tried this…I was pleasantly surprised and happy with this prep, and have been using it ever since
These have become a family favorite! Super easy and delicious, great with shrimp too. I did cut back on the salt though, 3 tbsp is too much for my taste.
Love this recipe. I mixed mussels and clams together. Oh my! My husband loved it and very easy to make!!!!!
this was over the top! i dont know where to begin, i dont like manilas or steamers or littlenecks, you name it if it comes in a little shell and still has its guts attached i wont eat it. but i love any other type of seafood, this single handedly is the best seafood i have ever eaten including what i have ordered in restaurants. i didnt change a thing from the recipe, used dos equis amber and four adults devoured them. the broth was incredible, i will use this for my parties ALWAYS. it will be a hit every time, gauranteed.
Used “steamers” because I couldn’t find Manila clams but came out great! The broth was delicious, the flavors were right on and not to overpowered by anything. Very easy recipe, just make sure you really clean your clams! Will definitely make again and not change a thing. Served with some crusty garlic bread…
I made this dish for my husband’s 40th birthday. I am not a big fan of clams but I loved this dish! I added some celery to the vegetables (just because but I am not sure if it added anything. The only thing different I would do is put in less salt. It was a little on the salty side but it didn’t keep me from eating directly out of the pot. I will be putting this recipe in my keep file.
The beer definitely makes these clams… the best part is actually dipping bread in the sauce! I made them for a party (used full recipe with 5lbs of clams) as well as a small group of 4 (used half recipe with a little over 2lbs of clams) and they were devoured both times. The recipe is definitely a keeper!
Followed the recipe completely but added an extra beer and a small bottle of crawfish boil liquid to give it a little kick. Oh my we couldn’t stop eating them.
We did two bussels.
I’ve made clams a few times but always thought something was missing. Now that I have added the basil and red onions deleted butter for olive oil…I’ve found the right combination. There was nothing left. Party goers were competing for the bread and leftover sauce!