Steamers in Beer

• 2 pounds steamers (soft-shelled clams; less than 2 inches in diameter)
• 1 shallot
• 1/4 cup unsalted butter
• 1 cup beer (not dark)
• 1 tablespoon finely chopped fresh flat-leafed parsley leaves
• 1/4 teaspoon salt

1. Scrub clams well.
2. Finely chop shallot.
3. In a large saucepan cook shallot in 1/4 tablespoon butter over moderate heat, stirring, until softened, 2 to 3 minutes.
4. 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.
5. Discard any unopened clams and reserve cooking liquid.
6. Keep clams warm.
7. Pour reserved cooking liquid through a paper-towellined sieve into a small saucepan.
8. Heat cooking liquid over moderate heat until hot and whisk in remaining 3 tablespoons butter.
9. Remove pan from heat and stir in parsley and salt.
10. Serve clams with dipping sauce.

steamers, shallot, unsalted butter, beer, flatleafed parsley, salt

Taken from www.epicurious.com/recipes/food/views/steamers-in-beer-102041 (may not work)