Steamer and Lobster Stew Recipe by Tracey Carlson

“We were having a ‘couples weekend’ at the family place in Vermont and had cooked some lobsters and steamers in beer like we always do,” says Deck and Gini’s fourth grandchild Tracey. “But this time there were lots of leftovers and I didn’t want anything to go to waste. This has been one of my most popular recipes ever since. When I made it at home my daughter Kristi insisted that it be served with toasted Portuguese sweet bread muffins. She was right, they really go well with the stew.”

Steamer Ingredients

Steamer Preparation


3 pounds steamer clams

Leaves from 1 bunch celery

5 cloves garlic

2 cans or bottles (12 oz.) beer of your choice

1 large Spanish onion, sliced and diced

How to Cook Steamers

Put steamer clams in a large pan, and add the beer, onion, celery leaves, and garlic. Cover and bring to a boil, lifting cover to vent. Let the pot come to a boil two more times and then put aside and let cool. After clams are cooled, shuck from the shells, removing skin from neck. Reserve the broth.

Stew Ingredients

½ cup butter

Leaves from 1 bunch celery

1 large Spanish onion, sliced and diced

5 garlic cloves

Shucked steamers

½ pound lobster meat, chopped

Steamer broth

1 quart heavy cream

How to Make Steamer & Lobster Stew

Melt the butter in a frying pan and add 1 cup of the steamer broth. Add the celery leaves, onions, garlic, simmering until soft. Add the steamers and lobster meat and cook for 2 to 3 minutes. Put the remainder of the steamer broth in a stock pan, combine with the sautéed clam and lobster mix, add the cream, and heat through. Serves 4.

Recipe Notes: For a lighter version, you can use light cream.

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