Oil is heated in a big stock pot. Avoid burning the garlic and onions by gently sautéing them till light golden brown. Add salt and pepper to the pot containing the clams. Pour in beer after adding fresh basil. Cook clams until they open in a covered pot over medium heat. Clams should be transferred to a dish or big serving bowl; any that do not open should be discarded. For dipping crusty bread in the soup, pour it onto a serving basin.