6 pounds live clams
2 bottles full-flavored beer
1/2 pound butter
1 pound Portuguese sausage, one quarter inch dice

Soak clams in water with plenty of sea salt for 30-60 minutes to purge sand.

In a large pot, bring the beer to a boil, add the clams and cover, cooking until all clams are open. Remove clams to a serving platter and cover.

Keep boiling the beer and clam juices, to reduce slightly, add the diced sausage and reduce heat. Add butter and simmer until melted. Drizzle over clams in serving plate. Serve with sourdough bread to sop up the sauce. Serves 6