1/2 cup olive oil
4 cloves garlic, peeled and minced
1 red onion, diced
1/4 teaspoon salt
1/4 teaspoon pepper
40 (about 2 pounds) Manila clams
1 (12 ounce) can beer
Fresh thyme optional (for garnishing)
1. Heat a large pot over medium heat. Add olive oil and wait 1 to 2 minutes before adding the garlic and the onion. Season with salt and pepper. Cook, stirring for 3-4 minutes until garlic and onion are softened and slightly browned.
2. Add clams to the pot and pour beer over the top.
3. Cover the pot and bring to a boil. Cook until clams open from the heat, about 5-10 minutes.
4. Before serving clams, be sure to discard any that do not open.
5. Serve in a bowl with remaining liquid. Garnish with fresh thyme.
Yields: 40 clams
