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Steamed Littleneck Clams with Local Beer, Chorizo, and Parsley

adapted from Chef Jeremy Sewall / Row 34 and Island Creek Oyster Bar

**A note from Hooked on Fish:

Chef Jeremy posted this recipe for Breville to advertize their cooking equipment. For this recipe, he uses a wok. No reason for that. A large pan with a tight-fitting lid works best. And, in our opinion, this isn’t nearly enough to serve 4 – I could eat the whole batch myself! Definitely double the recipe.  


“Beer-steamed littleneck clams is a quintessential New England treat. Chorizo deepens the flavor of the dish, and adding toasted bread to sop up the sauce is a must.” –Chef Jeremy Sewall


20 littleneck clams, washed well

1 tablespoon garlic, minced

2 tablespoons canola oil

10 ounces local beer (pilsner or lager preferred)

3/4 cup chorizo, sliced

2 tablespoons parsley, chopped

2 tablespoons butter

1 teaspoon lemon juice

4 slices of bread, grilled

Salt and pepper to taste


In a large pan with a tight fitting lid, warm the canola oil and then add the garlic.


Sauté until the garlic begins to color very lightly.


Immediately add the clams, chorizo, and beer. Cover the pan and keep covered until the clams begin to open, about 8 minutes or so. When the clams open, place them in 4 bowls, leaving the liquid in the wok.


Increase the heat to bring the liquid to a boil, stir in the parsley, butter, and lemon juice, and season with salt and pepper. Spoon the liquid over the clams and top with grilled bread.

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