Okay, the phrase "best clams" in conjunction with "oyster bar" inspires a certain amount of cognitive dissonance. Get over it. Oysters may be center stage at Liberty Kitchen, but littleneck clams are getting increasing attention for their supporting role at dinnertime. Shipped farm-fresh from Mattawoman Creek, Virginia, the steamed clams are immersed in a bath of the restaurant's own wheat beer and dressed with shallots, Italian sausage and spicy mayonnaise. The combination of fatty pork, pepper, sweet mollusks and hoppy broth makes this dinner entrée more like a festive stew, so grab a large spoon and some extra bread to slurp and soak up every delicious drop.