Melt butter in a large pot on medium heat. Add the onion and a 1-2 teaspoons of Bacon Salt. Allow the onion to carmelize. Add the garlic and thyme and sautee; 3 minutes. Add the clams and beer, turn to high heat, and cover the pot. Allow to steam for 6 to 7 minutes or until the clams have opened. Serve in bowls with fresh bread for mopping up the broth. Add more Bacon Salt to taste.