Steamed Guinness Clams Recipe

Inspect and purge clams

Rinse clams under cold running water. Discard any with cracked shells or that do not close when tapped. To purge grit if needed, place clams in a large bowl with cold salted water (about 1 tablespoon kosher salt per 4 cups water) and refrigerate for 20–30 minutes, then rinse and scrub shells again.

Measure liquids

Measure 12 fl oz Guinness and 1 cup stock. If using white wine, have 2 tablespoons ready. Set aside near the stove.

Heat aromatics

In a wide, heavy-bottomed pot or deep skillet with a tight-fitting lid, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat until butter foams and just begins to brown lightly (about 1–2 minutes).

Sweat shallot and garlic

Add the finely chopped shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant but not browned.

Add herbs

Stir in 1 teaspoon fresh thyme leaves and the bay leaf, cooking briefly to bloom the aromatics, about 15 seconds.

Deglaze with liquids

Pour in the measured Guinness and the 1 cup stock (and white wine if using). Use a wooden spoon to scrape any fond from the bottom of the pot. Bring the liquid to a brisk simmer over medium-high heat.

Add clams and steam

Add the cleaned clams to the simmering liquid in a single layer if possible. Cover the pot tightly and let steam for 5–7 minutes, checking at 5 minutes. Shake the pot gently once during cooking to redistribute heat. Continue cooking until most clams have opened; discard any that remain tightly closed after 8 minutes.

Finish sauce and season

Once clams are open, remove the pot from heat. Remove and discard the bay leaf. Stir in remaining 1 tablespoon unsalted butter, 2 tablespoons chopped parsley, 1/4 teaspoon red pepper flakes, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon kosher salt (adjust to taste). Add the zest of the lemon and squeeze in 1–2 tablespoons lemon juice, tasting to balance acidity.

Serve

Spoon clams and the Guinness broth into shallow bowls. Garnish with the remaining chopped parsley. Serve immediately with crusty bread slices to soak up the broth. If desired, drizzle a little extra olive oil over the bread or toast the bread and rub with a halved garlic clove before serving.