Skip to main content

Clams in Beer

2 tablespoons Badia olive oil
1 tablespoon garlic, minced
¼ teaspoon red crushed chili
24 clams, littleneck or middleneck clams
¼ cup grape tomatoes, cut in half
6 ounces beer, pilsner
4 ounces chicken stock
¼ teaspoon Badia black pepper, ground
2 tablespoons butter (optional)
¼ cup picked parsley leaves


Heat the oil in a sauté pan on medium high heat. Add the garlic, chili, clams and tomatoes. Cook for 1 minute. Add the beer, pepper and stock. Cover until clams open, add the parsley and the butter (if desired) serve immediately.