This recipe calls for the soft shelled clams found along the mud flats of the east coast.  I feel this recipe could be used with any type of clam or mussel.  I have had a clamming license for for nearly twenty years since I quit smoking and I had to have something to do when I went to the sand bars.  (Just a bit of ADHD!)  I started with sea clams and then moved on to steamers.  It is very important to make sure the clams are clean and alive before cooking.  I put them is clean water just before cooking, otherwise they will die, if you leave them in too long.  You know if a clam is dead or dying if they float to the top.  Discard the floaters!  Be sure to change the water a few times to rid the clams of their mud.  If you want to cut down on some of the fat, use center-cut bacon or Canadian bacon.  If sodium is an issue, cut out the bacon entirely and just use the onion and garlic.  They will still be delicious.  A word about storing clams.  If you dig your own, you can keep them in a cold refrigerator on a shallow baking pan with corn meal sprinkled on top and a wet cotton towel covering them.  They actually will ingest the corn meal, which helps them expel even more sand and mud.  If you buy them commercially use within 1 to 2 days.

Steamed Clams with Bacon and Beer

 4 slices bacon chopped

½ sweet onion chopped

2 cloves garlic chopped

3 lbs. steamers soak in tap water for about 15 minutes.  Rinse a few times if very muddy.

1 C of beer

melted butter

Fry bacon in the pot you are going to steam the clams in if possible.  Cook over medium heat until soft and golden, about 4 minutes.  Add the onion and garlic and continue cooking until the bacon is nicely brown and the onion is tender.

Stir in the clams and the beer.  Cover and steam until they open.  Don’t eat any clams that don’t open.  Stir gently to mix with bacon, onion, and garlic.

Figure a pound of clams per person if using for an appetizer.

Serve immediately with warm crusty bread for dipping.