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Learn how to make this simple recipe for Beer Steamed Clams – so easy you can even make them on the campfire!
Wow! How did it get to be July already? Halfway through the year, yet as I look out the window it is dark and cloudy and not feeling very summery at all. All part of living in the beautiful Pacific Northwest. Luckily we have already had some great summery weather this year, so I’m not feeling too bad about it. About a month ago, Mr. Briar and I went on another “glamping” trip to Orcas Island, one of the San Juan Islands in Washington. I wrote about our first trip HERE if you want to see more about what glamping is. Since this was our second time going, we felt like old pros and decided to get creative with our campfire cooking.
We decided to look for some fresh local seafood and boy did we find it. We visited Buck Bay Shellfish Farm where we tried oysters for the first time! And we also picked up some clams to take home and cook over the campfire. You can see where they grow the oysters and clams right there in the bay from the picnic tables in front of the shop. If you are ever on Orcas Island, be sure to check them out, it is not to be missed!
I wanted to recreate the recipe at home on the stove so that I could share cooking instructions for both the campfire and stovetop – that way you don’t have to wait until you go camping to make these! I learned something important about clams, and that is that you really want Manilla Clams for this recipe. You will notice in the photos that some of the photos have smaller clams with purple on the shells – those are Manilla Clams. The all white clams are Little Necks. The Manilla Clams (sometimes called Steamers) are a much better option for steaming as they are more tender and sweet. The reason I have photos of two different kinds of clams is because some of the photos were taken at the campsite and some were taken at home!
This recipe is really so simple, and that is what makes it perfect for camping. The most important thing is to start with high quality, fresh clams. This recipe is ideal if you are camping at or very near the beach. You will need a dutch oven with a lid, a can of beer (a pale lager is best), a few tablespoons of butter, one lemon and a bunch of garlic. Throw everything in the pot with the clams, cover, and steam for 6-8 minutes, until they open. Aaaand you’re done. Seriously, that is it. Oh, you will probably want some bread to soak up the extra sauce.
Are you planning on going camping this summer? What is your favorite thing to make over the campfire?
These Beer Steamed Clams are so easy you can even make them on the campfire!
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Beer Steamed Clams - At home or on the campfire!
- 2-3 pounds Manilla clams steamers
- 1 can of beer a pale lager is best
- 2-3 tablespoons butter
- 1 lemon cut into wedges
- 6-8 cloves of garlic minced
- Pour Beer into Dutch Oven. Add clams, butter, garlic and squeeze lemon wedges into pot and toss them in. Cover with lid and place over campfire. Steam for 5-8 minutes, until clams have opened.
- Heat dutch oven over medium heat. Melt butter in the pot, add garlic and sauté until fragrant, about 30 seconds. Add beer and bring to a simmer. Add clams and squeeze lemon wedges into pot before tossing them in. Cover pot and steam clams for 6-8 minutes, until they have opened.
Nutrition information is automatically calculated, so should only be used as an approximation.
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