Besides our go-to Sangria recipe, these beer roasted clams are next up in line for beach favorites in my house.
I practically beg my Mom to get a couple bags of clams whenever I know we are eating down at the beach in the summertime. These are the one thing I think of when summer rolls around each and every year, and I don’t see that mindset changing anytime soon.
I’ll set the scene for ya, and I’m sure you’ll agree with me that this scenario is nothing short of perfect. You’re in your fave comfy sweatshirt, rocking “beach hair” from going back and forth between the pool and ocean all day (not to mention knotted from the wind, but you could care less). Toes are in the sand, which has cooled down as the sun begins to set. Sound of the ocean in the background. Glass of sangria in hand. AND THESE bad boys are on the table. Yup. I’m a happy gal. Welcome to my favorite summer nights.
Now, if you watched my family chow down in a couple dozen of these, you’d think we’d never eaten before. It’s every man for himself when it comes to getting as many clams as possible in the, idk, 4 minutes it takes us to down all 50? We each have our own fork in hand, and literally attack the pan as soon as my Dad sets them down on the table. Speaking of my Dad, don’t judge the poor guy for liking Coors (aka the beer we typically use in these). My brother is slowly but surely getting him hooked on Michelob Ultra, but then again, people will judge and call that water, so who knows.
And you know what else is pretty damn good about these? Using bread to soak up ALLL those that clammy goodness leftover in the pan.
My family likes to think of bread basically as the 4th utensil (well, 5th for me since, let’s be honest, my fingers are numbero uno in terms of important utensils).
I hope you guys enjoy these just as much as I do!!!Print
THE perfect beach appetizer in the game. These are super simple, require minimal ingredients and the hardest part is patiently waiting for them to pop open.
- 50 clams (they come in bags of 25 at my grocery store)
- 5 cloves of garlic, minced
- 3 beers of your choice. We use Coors Light – don’t judge my Dad’s taste in beer 🙂
- Optional – oregano
- Ghee or butter, melted
- Minced Garlic
- Sliced French Bread
Heat up the grill to medium/high.
In an aluminum baking tin, combine all ingredients and then cover with foil. I recommend doing this directly on the grill, that way you don’t have to worry about transferring the tin with liquid in it. No body got time for spilt beer 🙂
Cook for 15-20 min, or until clams open up. The ones that never open are duds, so just toss those.
Serve with melted garlic butter to dip the clams in, and french bread to soak up all the juice/beer leftover in the pan. You won’t regret it.
- Equipment needed: Aluminum baking tin; foil
- You want to be sure the clams are covered with liquid, so if the three beers do not do so, add more beer or just add water. Whatever you have on hand!
Keywords: Roasted clam