Miso & Red Ale Steamed Clams

Keep it simple, stupid; better known as KISS. A summertime motto to live buy. Creamy, soft clams need nothing more than some booze, garlic, and salt, plus some crusty bread. Red ale, miso, and toasted pita come together to form the simplest, yet most pleasing of dishes. Just sprinkle with scallions and dig in. Don’t forget to dip you pita in the salty broth. You can thank me later.



Miso & Red Ale Steamed Clams

Miso & Red Ale Steamed Clams

Course Appetizer
Servings 2 servings


  • 1 tbsp extra virgin olive oil
  • 1 clove minced garlic
  • 1 lb clams, scrubbed and clean scrubbed and clean
  • 12 oz red ale beer
  • 2 tbsp white miso paste
  • 2 tbsp chopped scallions


  1. Heat oil in a medium saucepan over medium heat. Sauté garlic for about 1 minute, or until fragrant. Add clams, cover and steam from 6-8 minutes, or until clams have opened. Discard any unopened clams and remove from liquid.
  2. Heat the saucepan to medium-high and boil beer until alcohol has evaporated, about 12-15 minutes. Add miso and stir well. Pour miso broth over the clams and garnish with chopped scallions. Serve over pasta or with toasted pita.


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