- 2–3 pounds little neck clams
- 2 cups ale or pale ale
- 1/2 yellow onion, chopped
- 1/3 cup cream
- 2 tablespoons butter
- 1 lemon, juice squeezed
- 2 tablespoons fresh basil, minced
- 2 cloves garlic, minced
- 1 teaspoon cayenne pepper
- Serve with toasted french bread
- Rinse the clams under cool water, scrubbing any sand or dirt off the shells. Discard any that are open and won’t close when tapped on a firm surface (these are dead). Set aside.
- In a large lidded saucepan, add the beer, onion, butter, lemon juice, garlic, basil, and cayenne pepper and bring to a boil on medium-high heat. Carefully add the clams to the simmering sauce, then cover and steam until fully opened, about 5 minutes.
- While the clams are steaming, toast slices of french bread for dipping.
- After the 5 minutes is up, add the cream to the saucepan, stir once, and let simmer for one additional minute.
- Serve in bowls with creamy ale sauce so the clams stay warm. Serve with toasted french bread.