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Beer & Mustard Clams

Computers frustrate me. And the weather is beautiful. The first truly summery days of the year. So I set aside the technological struggles and hit the Gorge in my kayak. It was a stunning day on the water that ended with an epic and hilarious battle against the wind. Which left me incredibly hungry. Which led to clams.


  • Half an onion, sliced

  • 2-3 TBSP Lavender

  • Crushed garlic cloves

  • Dried ancho chilis

  • 2-3 TBSP butter

  • 1-2 cups of beer

  • 2 lbs clams (or a mix of clams, scallops, mussels)

  • 6-12 shrimp

  • Handful of chiffonade spicy oregano

Melt butter and fry onions until lightly browned and chilis are softened. Lower heat and add garlic and mustard. Remove chilis and slice (seed if needed to decrease heat). Add beer and allow flavours to meld for five minutes. Throw in shellfish and cover. After 3 minutes add shrimp and half of the oregano. Cover and steam until shrimp is cooked through (2-3) minutes. Remove from heat, add remaining oregano, serve with crusty bread.

This recipe is highly adaptable. While I used Moon Under Water Lightside Session Ale this time- any beer will do. You can also substitute white wine. As you experiment with various liquids the herbs can change too- basil or tarragon are lovely with white wine and the addition of dark chocolate and cilantro with a stout are delightful. If you have the dill mustard on hand it pairs perfectly with lighter wines and beers.

I'm a fan of freestylin' in the kitchen and I would never dare tell someone how much garlic to use or how spicy to make their food. Live your best life and always spread the love.

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