Heat oil in a large stock
pot. Gently saute garlic and onions until light golden brown, being careful not to burn them. Place clams
in pot and season with salt and pepper. Add fresh basil and pour in beer. Cover pot and bring to boil over medium heat, cooking until clams open. Remove clams to platter or large serving bowl, discarding any that do not open. Pour broth
into a serving bowl for dipping with crusty bread.