Beer Steamed Clams

Ingredients

2lbs. littleneck clams (I like them better than mahoganys because they tatse sweeter)
1 1/2 bottles dark beer
2 bay leaves
juice of 1 lemon
1 loaf crusty bread

Sauce

1 to 1 1/2 stick butter
4 cloves garlic
2 tablespoons fresh parsley, chopped
salt

1. Place the clams in the bottom of a clam steamer or deep boiling pot. Add the beer to completely cover the clams, then add the bay leaves and lemon juice

2. Cover the pot and bring the beer to a boil. Steam until clams open (usually 3 to 5 minutes).

3. While clams are steaming, melt the butter over low heat. Add the garlic and saute' for 1 minute, then add the parsley and salt to taste.

4. Remove the clams from the heat and discard the liquid, as well as any clams which failed to open. With a slotted spoon, place the clams in the sauce. Serve with the crusty bread.