36 littleneck clams, scrubbed
1/2 cup butter
5 cloves of garlic, minced
2 cups Hennepin beer
1 Tablespoon dried oregano
1 Tablespoon dried parsley
1 teaspoon crushed red pepper flakes
1. In a large skillet, melt the butter over medium heat. Add the garlic and saute briefly. Stir in beer, oregano, parsley, and red pepper flakes. Add clams to the broth mixture and cover.
2. Steam until all clams have opened; discard any that do not open. Serve in bowls, and ladle broth generously over them. Serve with crusty bread for dipping.