Steamed clams are one of our favorites, since we both grew up on steamers.  It’s hard to find them down here, but we did get some cherrystones today, and they were great steamed in a beer, garlic, and parsley broth.  We had this with corn on the cob, grilled kielbasa, and a baguette to soak up the broth – a great end of summer dinner. 🙂  And it doesn’t get much easier than steamed shellfish!

• 3lb clams (littlenecks, cherrystones, or manila work well)
• 1 bottle of beer – we used Shiner Bock, but any good ale will work
• 2-3 garlic cloves, crushed
• handful of parsley, chopped
• Clean clams in cold water mixed with a bit of flour.  Let soak for 30-60 minutes and discard any open clams.

Bring beer, garlic, and parsley to a boil and add clams. Lower heat to medium-low and let steam until all are open, about 8-10 minutes.  Transfer clams and some of the broth to bowls to serve.