Cook sausage.  Place clams and cooked sausage in the bottom of a clam steamer or deep boiling pot. Add beer. Beer level should be only 1-2 inches from kettle/pot bottom. Cover and bring beer to a boil and steam until top clams barely open (about 3-5 minutes). Do not over cook, as clams will become tough and rubbery. Serve with garlic butter, prepared by sautéing chopped garlic and fresh parsley with a melted stick of butter.

• 24 live clams
• 2 Tbsp fresh parsley, finely chopped
• 1 lb reindeer or caribou sausage
• 12 oz Alaska Amber Beer (or other Amber)
• chopped garlic
• 1 stick of butter

• 1/4 cup peanut butter
• 1 small carrot, shredded
• 1 Tbl sunflower seeds, shelled
• 1 Tbl raisins or dried currants
• 1 Tbl honey
• 2 wheat bagels, split