Chef's Tip
When selecting clams, look for those with tightly closed shells or shells that close when gently tapped. Discard any clams that remain open before cooking or closed after cooking, as these are signs the clams aren't fresh or safe to eat.
Instructions
- In a large bowl, dissolve salt in cold water. Add clams and let soak for 30 minutes to purge sand, then drain and rinse thoroughly.
- Discard any clams that remain open when tapped gently.
- In a large pot with a tight-fitting lid, bring ale to a simmer over medium-high heat.
- Add cleaned clams, cover pot, and steam until clams open, about 5-8 minutes. Shake pot occasionally to ensure even cooking.
- While clams are steaming, prepare clarified butter: Melt butter in a small saucepan over low heat without stirring.
- When butter has melted completely, skim foam from the surface and carefully pour the clear yellow liquid into a small bowl, leaving the white milk solids behind.
- Add minced garlic and half the parsley to the clarified butter. Season with a pinch of pepper.
- Once clams have opened, remove from heat. Discard any clams that have not opened after cooking.
- Transfer clams to a large serving bowl using a slotted spoon. Pour about 1 cup of the steaming liquid through a fine-mesh strainer into a separate bowl for dipping.
Plating
Serve clams in a large, shallow bowl garnished with remaining parsley and surrounded by lemon wedges. Provide individual ramekins of strained cooking liquid and garlic butter for dipping. Include small bowls for discarding shells and warm, damp towels for wiping hands. For traditional presentation, serve with oyster crackers on the side.
Storage & Reheating
Steamed clams are best consumed immediately. Leftovers can be removed from shells and refrigerated in their cooking liquid for up to 2 days. Reheat gently in a covered pan over low heat just until warmed through. The clarified garlic butter can be refrigerated separately for up to 1 week and reheated in the microwave or on the stovetop.
About This Recipe
This dish pays tribute to the enduring coastal traditions of New England, where fresh shellfish has been prepared simply for centuries. Steaming clams in local ale rather than plain water adds depth to both the clams and the resulting broth. While historically served in seaside clam shacks and taverns, this home version maintains the authentic flavors and communal dining experience that makes this appetizer a regional favorite.