Place clams in the bottom of a clam steamer or
deep boiling pot.
Add beer. Beer level should be only 1-2 inches from kettle/pot bottom.
Cover and bring beer to a boil and steam until top clams
barely open (about 3-5 minutes).
Do not over cook, as clams will become tough and rubbery.
Serve with garlic butter, prepared by sautéing chopped
garlic and fresh parsley with a melted stick of butter.