Warm clam ceviche (clams steamed in beer and chicken broth with lime and cilantro)

Store the clams in the refrigerator over ice. Cover them with cold tap water in a bowl for about half an hour so they spit out their sand.

Lift them into a colander and scrub them.

Melt a couple of tablespoons of butter in a pot over medium heat. Add the cut-up jalapeno (veins and seeds) and garlic and cook a minute or two until aromatic and softening.

Add about half a cup of crisp pilsner and half a cup of chicken broth; bring to a simmer.

Add the clams, cover and cook about three minutes until they open.

Divide the clams among four bowls; reduce the juices by about half, season with lime juice and a handful of chopped cilantro, and ladle over the clams.