1Fry the bacon slices 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.
2Stir in the clams and add the Harpoon beer. Cover the pot and steam the clams for 6 to 7 minutes, until they open. Discard any clams that do not open.
3Stir gently to mix with the bacon, garlic, and onion, and serve immediately.
4Boston based Sebastians recommends serving this delicious dish with crusty bread and an ice cold Harpoon beer.
Member recipes are not tested by the CHOW food team.