Steamed Clams In A Beer, Lemon And Garlic Broth - cooking recipe

Ingredients

2 lbs littleneck clams (or other small clam)
1 (12 ounce) bottle beer (something light like Sam Adams Summer Ale)
2 large garlic cloves, smashed
1/2 lemon, sliced into wedges
2 tablespoons butter
1 tablespoon Old Bay Seasoning
fresh ground pepper
salt

Preparation

Clean clams by sprinkling with corn meal, covering with cold (iced) water, and letting sit for 1-1 1/2 hours. Drain, scrub, and rinse before cooking.
Combine all ingredients, except clams, in a large pot.
Bring to slow boil over medium heat.
Add clams, turn up heat to medium-high, and cover.
Cook for 5-6 minutes, until shells are wide open.
Discard any clams that do not open with the others, this means they are bad.
Serve with broth (either poured over clams in a large bowl or for dipping in smaller bow(s). (strain through cheesecloth, if desired, to remove any remaining grit.).