Steamers In Beer Recipe

Directions:

1. Scrub clams well.
2. Finely chop shallot. In a large saucepan cook shallot in a tablespoon butter over moderate heat, stirring, until softened, 2 to 3 minutes.
3. Add beer and clams and steam clams, covered, until opened, 4 to 5 minutes, transferring them as they open with a slotted spoon to a bowl. Discard any unopened clams and reserve cooking liquid. Keep clams warm.
4. Pour reserved cooking liquid through a paper-towel–lined sieve into a small saucepan.
5. Heat cooking liquid over moderate heat until hot and whisk in remaining 3 tablespoons butter.
6. Remove pan from heat and stir in parsley and salt.
7. Serve clams with dipping sauce.
8. Optional: New England style...Instead of combining broth and butter, above, strain the broth and put it in a small bowl. Melt butter and put it another bowl. Guests will slip the neck off each clam and discard, wash the sand out of the clam in the broth, and dip in butter on the way to the mouth.