Cook sausage.  Place clams and cooked sausage in the bottom of a clam steamer or deep boiling pot. Add beer. Beer level should be only 1-2 inches from kettle/pot bottom. Cover and bring beer to a boil and steam until top clams barely open (about 3-5 minutes). Do not over cook, as clams will become tough and rubbery. Serve with garlic butter, prepared by sautéing chopped garlic and fresh parsley with a melted stick of butter.