- 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.