Steamed Clams in a Beer, Lemon and Garlic Broth Recipe

Directions:

1. Clean clams by sprinkling with corn meal, covering with cold (iced) water, and letting sit for 1-1 1/2 hours. Drain, scrub, and rinse before cooking.
2. Combine all ingredients, except clams, in a large pot.
3. Bring to slow boil over medium heat.
4. Add clams, turn up heat to medium-high, and cover.
5. Cook for 5-6 minutes, until shells are wide open.
6. Discard any clams that do not open with the others, this means they are bad.
7. Serve with broth (either poured over clams in a large bowl or for dipping in smaller bow(s). (strain through cheesecloth, if desired, to remove any remaining grit.).