2 pounds steamers (soft−shelled clams; less than
2 inches in diameter)
1 shallot
1/4 cup (1/2 stick) unsalted butter
1 cup beer (not dark)
1 tablespoon finely chopped fresh flat−leafed parsley leaves
1/4 teaspoon salt
Scrub clams well. Finely chop shallot.
In a large saucepan cook shallot in 1 tablespoon butter over moderate heat, stirring, until softened, 2 to
3 minutes. 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. Discard any unopened clams and reserve cooking
liquid. Keep clams warm.
Pour reserved cooking liquid through a paper towel−lined sieve into a small saucepan. Heat cooking
liquid over moderate heat until hot and whisk in remaining 3‚ tablespoons butter. Remove pan from
heat and stir in parsley and salt.
Serve clams with dipping sauce.
Serves 2.
