Steamed Clams with Beer and Bacon

• 6 slices bacon, chopped
• 1 small onion, minced
• 2 cloves garlic, minced
• 3 pounds clams in shells, thoroughly scrubbed
• 1 cup beer (chicken stock is OK).

In a skillet over medium heat, fry the bacon until cooked but still soft. Add the onion and garlic and continue cooking until bacon is crispy and onions are soft.

Add the clams and pour the beer or liquid over the mixture. Cover the skillet with a stock pot lid and steam until clams open, about six minutes. Discard any unopened clams.

Serve over garlic bread.



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