- 4 slices bacon, chopped
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 3 pounds little neck/steamers clams, soaked/scrubbed well
- 1 cup beer, water or chicken stock
Fry bacon in a medium pot until soft and golden, about 4 minutes. Add the onion and garlic and continue cooking until the bacon is nicely browned and the onion is tender, about 4 minutes longer. Stir in the clams and add the beer. Cover the pot and steam the clams for 6-7 minutes, until they open. Discard any clams that do not open. Stir gently to mix with the bacon, garlic and onion, and serve immediately.