Soak clams in cold water for 5 minutes, agitating to release sand. Repeat until no sand remains.

Heat a large saucepan over medium heat.

Add olive oil and 2 tablespoons butter; melt the butter.

Add onions and sauté until translucent, about 3 minutes.

Add garlic, caraway seeds, and thyme; cook for 2 minutes.

Add potatoes, beer, and clams. Cover.

Cook until clams open, 5 to 6 minutes, shaking the pot every 2 minutes.

Transfer cooked clams to a large bowl using a slotted spoon. Discard any unopened clams.

Simmer the cooking liquid uncovered until the sauce is slightly reduced, 6 to 7 minutes.

Remove from heat, stir in parsley and remaining tablespoon of butter.

Season with salt and pepper.

Place clams in bowls, cover with liquid, and serve with crusty bread.