Source: Gourmet magazine - August 1999

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.