- 2 pounds steamer clams, soaked in cold water to remove the sand
- 4 cups Harpoon IPA (or your favorite ale or beer)
- 2 tablespoons Old Bay Seasoning
- 10 tablespoons unsalted butter
- 2 garlic cloves, peeled
- 1 lemon, cut into 8 wedges
- 1 cup fresh parsley, roughly chopped
- In a large, heavy-bottomed saucepan, combine the steamers, ale, Old Bay and 2 tablespoons of the butter over medium-high heat. Cover the pan and steam until all the clams open, 6 to 10 minutes.
- Meanwhile, in a small saucepan over low heat, combine the remaining butter and the garlic cloves, swirling the pan until the butter melts. Remove from the heat, remove the garlic and pour the butter into a small bowl.
- When the steamers have all opened, transfer them to a large bowl, leaving the liquid behind. Pour the liquid into a bowl, leaving any sediment in the bottom of the pot. Squeeze the lemon wedges over the clams, sprinkle with parsley and serve the clam liquid and butter on the side for dipping. Provide a big bowl for the empty shells.