Ingredients:
2 pounds steamers (soft-shelled Maine clams; less than 2 inches in diameter)
1 shallot (chopped)
1/4 cup unsalted butter
1 cup of Allagash White
1 tbsp. finely chopped parsley
3 tbsp. butter
salt & pepper to taste
Directions:
1. Scrub clams well
2. In a large saucepan, sauté shallot in 1/4 tbsp of butter over medium heat until softened (about 2 to 3 minutes)
3. Add Allagash and clams and steam—covered until opened (about 4 to 5 minutes)
4. As clams open, transfer them to a bowl. Discard any unopened clams and reserve cooking liquid.
5. Add reserved cooking liquid into small saucepan. Heat liquid over medium heat until hot.
6. Whisk in remaining butter.
7. Remove pan from heat and stir in parsley and salt.
8. Serve clams with dipping sauce.