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Ingredients
24 live Clams
2 Tbsp fresh Parsley, chopped
12 oz Beer
chopped Garlic
Butter (1 stick)
Directions
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 and bring beer to a boil and steam until top clams barely open (about 3-5 minutes). Do not over
cook, as clams will become tough and rubbery. Serve with garlic butter, prepared by sautéing chopped garlic and fresh parsley with a melted stick of butter.
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