Steamed Clams In A Beer, Lemon And Garlic Broth

• 2 lbs littleneck clams (or other small clam)
• 1 (12 ounce) bottle beer (something light like Sam Adams Summer Ale)
• 2 large garlic cloves, smashed
• 1/2 lemon, sliced into wedges
• 2 tablespoons butter
• 1 tablespoon Old Bay Seasoning
• fresh ground pepper
• salt

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.).

littleneck clams, garlic, lemon, butter, bay seasoning, fresh ground pepper, salt

Taken from www.food.com/recipe/steamed-clams-in-a-beer-lemon-and-garlic-broth-488290 (may not work)