Beer Steamed Clams


24 live clams
2 tbsp. fresh parsley, chopped
12 oz. beer
Chopped garlic
1 stick butter

Place clams in the bottom of a clam steamer or deep boiling pot. Add beer (beer level should be only 1-2 inches from pot bottom). Cover and bring beer to a boil and steam until top clams barely open (about 3-5 minutes). Do not overcook, as clams will become tough and rubbery. Serve with garlic butter, prepared by sauteing chopped garlic and fresh parsley with a melted stick of butter. Makes 4 servings.