Clean and scrub the clams with cold water. Drain and set aside.

Set up a skillet with the butter, add the garlic and saute until aromatic or light brown in color. Add the clams, stir a few times before adding the beer. Add the pepper, lemon and chopped parsley. Stir to combine well.

Cover the lid of the skillet and steam on high heat for 2-3 minutes, or until all the clams open up. Serve immediately.