Steamed Clams

• 100 littleneck clams
• 1 tablespoon unsalted butter
• 1/4 cup diced chorizo or bacon, optional
• 2 cups beer, approximately 1 can or bottle

1. Carefully scrub the clams under cold running water to remove sand and grit, then set aside.
2. Melt the butter in a large pot set over medium heat, and when it foams, add the chorizo or bacon, and allow it to crisp, stirring occasionally, approximately 5 minutes.
3. Add the beer to the pot (use just 1 cup if cooking 50 or fewer clams), and allow to heat through, then carefully add the clams in layers.
4. Cover the pot, and allow the clams to steam and open, approximately 10 to 12 minutes.
5. Serve in the pot, or use tongs or a slotted spoon to remove clams to a platter, and serve alongside a bowl of the remaining clam broth and melted butter.

littleneck clams, unsalted butter, bacon

Taken from cooking.nytimes.com/recipes/1017592 (may not work)