1 cup olive oil
6 cloves garlic, minced fine
2 red onions, chopped fine
8 dozen small Manila clams, well-scrubbed
3 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1/2 bunch fresh basil leaves
2 cans beer (your choice)
Heat oil in a large stock pot. Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open. Remove clams to platter or large serving bowl, discarding any that do not open. Pour broth into a serving bowl for dipping with crusty bread.
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