Steamed Vongole in Beer

Method

1. Clean and scrub the clams under cold water. Drain and set aside.
2. Melt the butter in a large saucepan or deep skillet. Add the garlic and sauté until aromatic and lightly coloured. Add the clams and stir a few times before pouring in the beer. Add black pepper, lemon and chopped parsley, and stir to combine.
3. Cover and steam over high heat for 2–3 minutes, or until the clams open. Discard any clams that remain closed and serve immediately.