Steamed Clams in Beer

• 4 pounds Pine Point steamer clams
• 1 beer (or 2 cups of water)
• 1 stick butter

Pour beer into the bottom of a large stock pot and bring to a boil.
Rinse clams in cold water and add them to the pot.
COVER the pot and let clams cook for 8-10 minutes.
When steamers open up they are done.
Remove steamers from the pot with a slotted spoon.
Dip a teacup into the remaining broth for each person and serve clams with this broth and melted butter for dipping.

Serves 2 as a main course.

Keep in mind that Maine steamers are soft shell clams and do not close up tightly when they are alive. Even when they are alive there is a small gap between their shells. The skin around the "neck" of the clam should be removed before consumption.