Steamed Clams in a Beer, Lemon and Garlic Broth

• lbs littleneck clams (or other small clam)↗2 lbs
• (12 ounce) bottle beer (something light like Sam Adams Summer Ale)↗1
• large garlic cloves, smashed↗2
• lemon, sliced into wedges↗1⁄2
• tablespoons butter↗2 tablespoons
• tablespoon Old Bay Seasoning1 tablespoon
• fresh ground pepper↗
• salt↗

Step-by-step instructions

1. 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. 2

   Combine all ingredients, except clams, in a large pot.

3. 3

   Bring to slow boil over medium heat.

4. 4

   Add clams, turn up heat to medium-high, and cover.

5. 5

   Cook for 5-6 minutes, until shells are wide open.

6. 6

   Discard any clams that do not open with the others, this means they are bad.

7. 7

   Serve with broth (either poured over clams in a large bowl or for dipping in smaller bowl(s). (strain through cheesecloth, if desired, to remove any remaining grit.).