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Chef Andrew Beer's Recipe
for Woodbury Clams

Andrew Beer is a chef at Market by Jean-Georges located at the W Boston on Stuart Street. This recipe shows his mastery of creative comfort food.

Thanks to Andrew and his wife, Tiffany, for this one.


  • 9 shallots
  • 1 whole head garlic
  • 1 chili pepper (finger chili)
  • 1 big tomato (ripe)
  • 7 small ears corn (slice the corn from the cob)
  • 1 linguica or chorizo
  • 1 bunch cilantro
  • 2 lemons
  • 1/2 bunch celery
  • clams
  • salt and pepper

To Prepare

  1. In large pot add olive oil on medium heat
  2. Slice linguica and lightly brown in that pot
  3. Add 3/4 of the head of slice garlic and all sliced shallots and celery, then turn up heat to "high"
  4. Add very thinly sliced chili pepper
  5. Add corn
  6. Add THOROUGHLY washed clams
  7. Add approximately 1 cup water
  8. Stir together while squeezing 2 lemons in. Throw squeezed lemons in and cover for 5 minutes.
  9. Remove cover and add largely chopped tomato, stir together. If clams are not yet open, re-cover and check every 2 minutes for clams opening.
  10. When almost all clams are open, season with salt and pepper.
  11. JUST before serving, mix in chopped cilantro.

To Serve:

  • Slice Ciabatta bread on the bias.
  • Toast in a pan with olive oil and salt and pepper.
  • Rub remaining garlic on bread while toasting.
  • Serve with clam mixture! YUM!

Text-only Version of Chef Beer's Recipe