CLAMS STEAMED IN BEER

Steps:

• 1. Scrub the clams and put them into a bowl. Cover the clams with cold salted water and refrigerate up to 6 hours before cooking. Drain off all the water and put the clams in a large saucepan. Add the beer, onions, and butter. Cover and bring to a boil. Cook until the shells open, 4 to 5 minutes. (Discard any that don't open.) 2. Transfer the clams to a serving bowl and pour in the broth, except for the last bit of sand or grit that has settled on the bottom. Serve hot with lime wedges to squeeze over the clams. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.