Steamers in Beer
  1. Wash clams.
  2. Finely chop shallot. In a large saucepan cook shallot in 1/4 cup butter over moderate heat, stirring, until softened, 2 to 3 minutes. Add parsley, and stir. Add beer and clams.
  3. steam clams, covered, until opened, 4 to 5 minutes, transferring them as they open with a slotted spoon to a bowl. reserve cooking liquid.
  4. Pour reserved cooking liquid over clams and enjoy.