5 TBSP butter
1/2 onion, small dice
4 cloves of garlic, minced
2 cups beer (light preferred)
3 sprigs fresh thyme
1 bay leaf
4 pounds littleneck or cherrystone clams, cleaned
1/2 cup chopped fresh parsley
Melt 2 TBSP of the butter in a large stock pot.
Add the onion; cook about 5 minutes.
Stir in garlic; cook about 15 seconds.
Add the beer, thyme and bay leaf.
Bring to a simmer and cook 3 minutes.
Increase the heat to high and add the clams.
Cover and cook, stirring occasionally until the clams open, 4 to 8 minutes.
Use a slotted spoon to transfer the clams to a large serving bowl, discarding any that did not open.
Whisk the remaining 3 TBSP. butter and parsley into the broth.
Pour the broth over the clams.