In a large pot, sweat out the shallots and garlic in butter for 5 minutes. Add the beer and reduce by one third.
Add the cream, salt and pepper and bring to a boil.
Add the steamer clams and the thyme. Cover and let boil, stirring occasionally, for 5 to 6 minutes until the steamer clam shells open up. (This shows that they are ready.). Take the steamer clams out of the pot and set aside. Reserve the cooking liquid in the pot.
Over low heat, use a whisk to add the diced cheese to the reserved liquid. Check seasoning and adjust if necessary.
Return the steamer clams to the pot, add the parsley, and stir.