1.
Melt butter in a large pot on medium heat.
2.
Add the onion and a 1 ½ teaspoons of Bacon Salt.
3.
Allow the onion to caramelize.
4.
Add the garlic and thyme and sauté 3 minutes.
5.
Add the clams and beer, turn to high heat, and cover the pot. Allow to steam for 6 to 7 minutes or until the clams have opened.
6.
Serve in Bowls with fresh bread for mopping up the broth.