-
1
Place the clams in a large bowl, fill with cold water and let soak for 5 minutes.
-
2
Slightly agitate the clams with your hands so they release any sand, which will drop to the bottom of the bowl.
-
3
Refill the water and repeat this process until no sand remains.
-
4
Heat a large saucepan over medium heat.
-
5
Add the olive oil and 2 tablespoons butter.
-
6
When the butter is melted, add the onions and saute until translucent, about 3 minutes.
-
7
Add the garlic, caraway seeds and thyme and continue to cook for 2 minutes.
-
8
Add the potatoes, beer and clams and cover.
-
9
Allow the clams to cook until they are cooked through and open, 5 to 6 minutes.
-
10
Make sure to shake the pot every 2 minutes or so to agitate the clams to help them to open up and keep them cover in liquid.
-
11
Using a slotted spoon, transfer the cooked clams to a large bowl.
-
12
Discard any unopened clams.
-
13
Continue to simmer the cooking liquid uncovered until the sauce is slightly reduced, 6 to 7 minutes.
-
14
Take the liquid off the heat, stir in the chopped parsley and remaining tablespoon butter.
-
15
Season to taste with salt and pepper.
-
16
Place the clams in individual bowls, cover with the liquid and serve with crusty bread on the side.
