Beer Steamed Clams Recipe
This beer steamed clams recipe combines tender, briny clams cooked in aromatic beer broth with garlic, butter, and onions, served alongside warm grilled gözleme flatbread. Featured on Fish the Dish with host Spencer Watts, this dish delivers bold, rustic flavours and is perfect for sharing, dipping, and enjoying fresh seafood in a casual, crowd-pleasing way.
The Inspiration
Inspired by Mediterranean and coastal European seafood traditions, this dish highlights the simplicity of steaming shellfish in flavorful liquid while pairing it with fresh, homemade bread. Beer-steamed clams are a classic preparation, where the natural juices of the shellfish blend with butter, garlic, and beer to create a rich, aromatic broth.
Spencer Watts elevates the experience by adding grilled gözleme—a soft, slightly chewy flatbread traditionally made with yogurt dough. The bread acts as the perfect companion, soaking up the savoury broth and turning this dish into a hands-on, interactive meal. It’s a celebration of simple ingredients, bold flavours, and communal dining.
Ingredients
Gozleme
- 200 g Natural yogurt
- 1 Pinch salt
- 250 g Self-rising flour
- Canola Oil (for fry pan)
Clams
- 1 Tbsp (15ml) Olive oil
- 6 Cloves garlic, minced
- 2 Red onions, chopped fine
- 8 dozen Small Manila clams, well-scrubbed
- ¼ lb (1/2 cup) Butter
- 2 Tbsp (30 ml) Freshly-ground black pepper
- 2 bottles of beer (your choice, white ale is nice)
- Fresh parsley, chopped
Methods
- Place yogurt and salt in a large bowl.
- Gradually add the flour and stir with a butter knife until mixture forms a stiff dough.
- Knead on a lightly-floured surface, until the dough is soft and slightly sticky.
- Put dough in a bowl, cover with plastic wrap, and place in refrigerator for an hour.
- Roll out chilled dough on a flour-covered surface. Cut into 4 pieces, about 20 cm in length.
- Preheat grill or frying pan. Oil the grill or pan. Cook two pieces of dough at a time, until golden brown, turning once.
- Make your clams.
- Heat oil in a wok or large stock pot. Gently sauté garlic and onions until translucent and starting to caramelize. Place clams in the wok and add butter and pepper. Pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open.
- Add fresh parsley to steamed clams and toss. Remove clams to platter or large serving bowl, discarding any that do not open. Pour broth into a serving bowl for dipping with gozleme.
Serving Suggestions
This beer steamed clams recipe is perfect for casual entertaining, seafood feasts, or relaxed weekend meals where sharing is part of the experience. Serve the clams in a large bowl with plenty of the aromatic beer broth, allowing guests to scoop and enjoy them family-style. The grilled gözleme flatbread should be served warm on the side, ready for tearing and dipping into the rich, garlicky broth.
For an elevated presentation, provide small bowls for individual servings and extra lemon wedges for brightness. Pair this dish with a cold wheat beer or a crisp white wine like Sauvignon Blanc to complement the briny seafood and buttery broth. A light green salad or grilled vegetables can round out the meal without overpowering the delicate flavours of the clams.
Final Thoughts
This beer steamed clams recipe is a celebration of simple, bold flavours and communal dining. The combination of tender clams, rich beer-infused broth, and warm, freshly grilled gözleme creates a dish that is both comforting and interactive.
Spencer Watts showcases how approachable ingredients and straightforward techniques can produce a memorable seafood experience. Whether you’re hosting friends or enjoying a relaxed meal at home, this dish delivers warmth, flavour, and the joy of sharing great food.