Warm Clam Ceviche - Rick Bayless

Ingredients

• 2 pounds littleneck clams (about 32 pieces)
• 2 tablespoons butter, cut into small pieces
• 3 garlic cloves, peeled and finely chopped
• Hot green chile to taste (usually 1 serrano or 1/2 jalapeno), stemmed, seeded and finely chopped
• 1/2 cup chicken stock
• 1/2 cup full flavored Mexican beer (such as Negro Modelo)
• 1/4 cup fresh lime juice
• Salt
• About 2 tablespoons (loosely packed) chopped fresh cilantro