Ale-Steamed Clams

Steam the clams

In a large saucepan, Dutch oven, or stockpot, combine the ale and shallot. Add the clams, discarding any that do not close to the touch. Cover, bring to a boil over high heat, and cook, shaking the pan occasionally, for 3–4 minutes. Uncover and, using a slotted spoon, transfer any fully opened clams to serving bowls. Re-cover the pan and co