Garlicky Steamer Clams in Local Ale

• 9 pounds steamer clams
• 1/3 cup cornmeal
• 1 stick plus 1 tablespoon (4 1/2 ounces) unsalted butter
• 6 tablespoons minced garlic
• Three 12-ounce bottles pale ale
• 3 tablespoons fresh lemon juice
• 1/2 cup plus 1 tablespoons coarsely chopped fresh parsley
• Freshly ground pepper

1. In a large sinkful of cold water, rub the clams to together to remove grit.
2. Drain the sink and repeat the process 4 to 5 times until the water is clear.
3. Add the clams to a fresh sinkful of water, sprinkle the cornmeal over them and let soak for 20 minutes.
4. Drain and rinse the clams thoroughly.
5. In a large nonreactive saucepan, melt 3 tablespoons of the butter over moderate heat.
6. Add 2 tablespoons of the garlic and cook until softened, about 2 minutes.
7. Add 1 bottle of ale and bring to a boil.
8. Add one-third of the clams, cover tightly and cook over high heat, shaking the pan frequently, until all of the clams are open, 3 to 4 minutes.
9. Add 1 tablespoon of the lemon juice, 3 tablespoons of the parsley and season with pepper.
10. Transfer the clams and their cooking juices to a large bowl and serve.
11. Repeat with the remaining 2 batches of ingredients.

steamer clams, cornmeal, butter, garlic, three, lemon juice, fresh parsley, freshly ground pepper

Taken from www.foodandwine.com/recipes/garlicky-steamer-clams-in-local-ale (may not work)