Prepare the grill for cooking the clams over medium-high heat (no more than 400°)
Scrub the clams and rinse as many times as needed to remove any sand particles.
In a medium saucepan over low heat, melt the butter and add the garlic. Stir until fragrant.
Place the cleaned and scrubbed clams in an aluminum pan or oven-proof skillet. Add the beer, melted butter with garlic, and place the lemon wedges in the pan.
Cook the clams over direct heat, with the lid closed, until the clams open wide (about 10 minutes. Discard any unopened clams.
Serve with crusty bread and lemon wedges.