In a large saucepan cook shallot in 1 tablespoon butter over moderate heat,
stirring, until softened, 2 to 3 minutes. Add beer and clams and steam clams,
covered, until opened, 4 to 5 minutes, transferring them as they open with a
slotted spoon to a bowl.
Discard any unopened clams and reserve cooking liquid. Keep clams warm.
Pour reserved cooking liquid through a paper towel-lined sieve into a small
saucepan. Heat cooking liquid over moderate heat until hot and whisk in remaining
3‚ tablespoons butter.
Remove pan from heat and stir in parsley and salt.