Cherrystone Clams Cooked With Lager

Cherrystone Clams cooked with Lager 

Serves 4 

It’s an unusual combination but clams and lager does work!


  • 800g Cherrystone Clams (follow the pack instructions)
  • 450ml (16 fl oz) lager 
  • 2 onions, chopped 
  • 5 garlic cloves, roughly chopped 
  • 1 fresh green chilli, deseeded and finely sliced 
  • 175g (7 oz) fresh tomatoes, diced or a can of chopped tomatoes
  • 1 small handful fresh coriander, chopped


  1. In a large pan, pour in the lager; add the onions, garlic, chilli and tomatoes. Bring to the boil, then add the clams, cook on a medium heat for 4-7 minutes depending on the size of the clams.
  2. Transfer using a ladle to serving bowls and sprinkle over the coriander.
  3. Serve with crusty bread to mop up the tasty juices.