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Beer Steamed Clams with Garlic Butter
2 dz. Cherrystone size Clams
2 tbs. Fresh parsley (chopped)
12 oz. Beer
Chopped Garlic
Butter (1 stick)
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Place clams in the bottom of a clam steamer or deep boiling pot. Add beer. Beer level should be only 1-2 inches from kettle/pot bottom. Cover & bring beer to a boil and steam until top clams barely open (about 3-5 min.). Do not over cook, as clams will become tough and rubbery.
As you eat them, dip clams in Garlic Butter, prepared by sautéing chopped garlic and fresh parsley with a melted stick of butter.
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