Beer Steamed Clams with Fennel & Tarragon

Beer-Steamed Clams with Fennel and Tarragon Recipe

Easy and inexpensive, this beer steamed clams recipe with fennel and tarragon is super easy to make with simple ingredients. Full of flavor, this quick-cooking seafood dish uses beer for its wonderful flavor. Any light-bodied lager will work and make a perfect drink to pair with the dish as well.

Beer Steamed Clams with Fennel and Tarragon

By Le Creuset


  • 2 tbsp. olive oil
  • 1 bulb fennel, sliced 1/4”
  • 2 celery stalks, sliced 1/4”
  • 1 medium shallot, diced
  • 1 large clove garlic, minced
  • 8 dozen Little Neck Clams, cleaned
  • 1 (12 oz.) bottle of pale ale
  • 2 tbsp. butter
  • 1 tbsp. chopped tarragon, plus leaves for garnish
  • 1 tbsp. chopped parsley, plus leaves for garnish
  • Kosher salt
  • Freshly ground pepper


  • Dutch oven
  • Knife and cutting board
  • Measuring spoons and cups
  • Pinch and prep bowels
  • Salt and pepper mills
  • Wooden spoon or sauté spoon


In the dutch oven, heat olive oil over medium heat. Add garlic, shallots, fennel and celery and sauté until translucent. Add clams and beer, reduce heat to medium and cover and steam until clams are opened. Remove open clams and place in a serving bowl, discarding any un-opened clams.

Return heat to medium and bring beer to a simmer, whisk in butter, one tablespoon at a time until melted. Stir in chopped tarragon and parsley. Season with salt and pepper to taste. Pour hot beer sauce over clams. Garnish with tarragon and parsley leaves. Serve with focaccia or other crusty bread.