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The first step is to purge the clams with cornmeal.
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This helps to reduce the amount of sand that the clams have ingested.
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Fill a bowl with cold water and add the clams.
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The water should cover the clams.
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Next add cornmeal and the salt to the water.
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Purge for at least four hours, adding ice every so often.
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Once complete, remove the clams from the bowl and rinse in cold water.
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Store in the refrigerator until ready to use them.
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To steam the clams, add 1 cup of water per pound of clams to a large sauce pan.
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Add the clams in a single layer to the pan (complete them in batches if necessary).
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Cover the pan tightly with a lid and cook over medium-high heat for 3 to 4 minutes.
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When the clams are open, they are ready.
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(Clams that dont open or that are cracked should be discarded.)
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Remove the clams from the sauce pan with a slotted spoon and repeat until all of the clams have been steamed.
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Serve with a little of the broth from the sauce pan, sprigs of parsley, lemon wedges and clarified butter for dipping.
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(Recipe adapted from Lobster Rolls & Blueberry Pie by Rebecca Charles and Deborah DiClementi.)
