- 9 pounds steamer clams
- 1/3 cup cornmeal
- 1 stick plus 1 tablespoon (4 1/2 ounces) unsalted butter
- 6 tablespoons minced garlic
- Three 12-ounce bottles pale ale
- 3 tablespoons fresh lemon juice
- 1/2 cup plus 1 tablespoons coarsely chopped fresh parsley
- Freshly ground pepper
In a large sinkful of cold water, rub the clams to together to remove grit. Drain the sink and repeat the process 4 to 5 times until the water is clear. Add the clams to a fresh sinkful of water, sprinkle the cornmeal over them and let soak for 20 minutes. Drain and rinse the clams thoroughly.
In a large nonreactive saucepan, melt 3 tablespoons of the butter over moderate heat. Add 2 tablespoons of the garlic and cook until softened, about 2 minutes. Add 1 bottle of ale and bring to a boil. Add one-third of the clams, cover tightly and cook over high heat, shaking the pan frequently, until all of the clams are open, 3 to 4 minutes. Add 1 tablespoon of the lemon juice, 3 tablespoons of the parsley and season with pepper. Transfer the clams and their cooking juices to a large bowl and serve. Repeat with the remaining 2 batches of ingredients.