Beer and Butter Steamed Clams

Beer and Butter Steamed Clams

1/2 cups butter
3/4 cup chopped onions
6 cloves garlic, chopped
1 cup water
3 bottles dark beer
1/2 teaspoon crushed red pepper flakes
1 teaspoon Kosher salt
4 lbs. clams, cleaned and scrubbed
3 tablespoons dried parsley

In a large pot over medium-high heat, melt 1/2 cup of butter. Add the onions and garlic and cook, stirring until soft, about 8 minutes. Add water, beer, crushed red pepper flakes and salt; bring to a boil. Add the clams, cover and reduce the heat to low. Steam the clams for 5 to 10 minutes or until the shells have opened. Discard any clams that remained closed. Place clams and broth is serving bowls and sprinkle with parsley. Serve with crusty Italian or French bread and additional melted butter for dipping.