Ingredients

24 Little Neck clams, cleaned and rinsed
3⁄4 cup of water
3⁄4 cup Yuengling Traditional Lager
6 cloves fresh garlic, minced
2 tablespoons butter
2 tablespoons extra virgin olive oil
2 tablespoons fresh parsley, chopped
2 teaspoons oregano
1⁄2 teaspoon crushed red pepper flakes
juice of 1 lemon

Directions

Set aside the parsley and lemon juice, and place the remaining ingredients in a large
covered pot. Bring the liquid to a boil, and remove clams to a separate bowl as they
open. Discard any clams that fail to open
after 10 minutes.

Stir the parsley and lemon juice into the liquid, and add the clams back to the pot. Remove the pot from heat and mix gently, coating all of the clams in broth. Serve with crusty Italian bread.