New England Steamed Clams

1. 1

   Rinse clams several times in cold, running water.

2. 2

   Soak them in salted or seawater with a few handfuls of cornmeal for 15 minutes.

3. 3

   Drain and rinse again.

4. 4

   Fill a steamer with 1-inch cold water, celery and parsley and bring to a boil.

5. 5

   Add clams all at once.

6. 6

   Bring back to a boil, then cook for about 4 minutes, shaking the pot from time to time, until clams open.

7. 7

   (If you wish, cook 3 to 4 minutes longer, to kill off harmful bacteria that may exist.)

8. 8

   Remove steamers with a spider or a large slotted spoon to serving bowls.

9. 9

   Open spigot of steamer and strain broth into small bowls for serving.

10. 10

    If your steamer does not have a spigot, ladle broth into bowls, leaving behind any debris.

11. 11

    Serve steamers immediately with broth and hot melted butter for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.