It’s time to get ready for our favorite summer pastime…Clambakes! There’s no better way to celebrate than with a mouth-watering, delicious steamed clam recipe from legendary French cookware brand Le Creuset

We teamed up with design curator and photographer Robin Verrier of Verry Robin Co. to Clambake in style. Below, Le Creuset’s famous Beer-Steamed Clam with Fennel and Tarragon recipe.



Seconds Please: Featuring the Tracey Clutch and Selena Sunglasses.





2 tablespoons olive oil

1 large garlic clove, minced

1 medium shallot, diced

1 fennel bulb, cut into 1/4-inch pieces

2 celery stalks, cut into 1/4-inch pieces

8 dozen littleneck clams, cleaned

1 (12-ounce) bottle of pale ale beer

2 tablespoons butter

1 tablespoon chopped tarragon, plus leaves for garnish

1 tablespoon chopped parsley, plus leaves for garnish

Sea salt and freshly ground black pepper








In a large Dutch oven set over medium-high heat, heat olive oil. Add garlic, shallots, fennel and celery and saute until translucent.

Add clams and beer. Reduce heat to medium, then cover and steam until the clams open. Remove clams to a serving bowl, and discard any that are closed.

Return the pot to medium-high heat and bring beer to a slow boil. Whisk in butter one tablespoon at a time until melted. Stir in chopped tarragon and parsley. Season to taste with salt and pepper.

Pour hot beer sauce over clams. Garnish with tarragon and parsley leaves. Serve with focaccia or other crusty bread.





What To Wear To Your Next Clambake, Below: