How to Steam Clams

A brine soak helps clams rid themselves of sand and grit before they're cooked. Many clam fans believe the best dipping sauce for steamed clams is the cooking juices, some melted butter and fresh lemon. Makes three to four servings.

Difficulty: Easy

Instructions

1. Soak the clams for 15 minutes in a brine solution of 1/3 c. salt to 1 gal. cold water. Repeat with fresh brine for another 15 minutes.

2. Scrub clams under cold running water, using a stiff brush.

3. Place ½ inch water in a kettle or pot with a cover. Place clams on a rack over the water (not in it). Bring the water to a boil.

4. Steam clams in the covered pot for 5 to 10 minutes, until their shells open. Remove each clam as its shell opens and serve immediately.

Tips & Warnings

• Serve steamed clams with small bowls of melted butter for dipping. Or make garlic butter with 1 to 3 cloves fresh garlic, minced, per quarter pound of butter.
• Discard any clams that were not closed when you started cooking, or which did not open after steaming for 5 to 10 minutes.

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on 8/29/2006 Steaming manilas, little necks and others in beer seems to bring out the sweetness of the clams - as my kids say, they're great naked!

For a dipping sauce, I mix soy sauce, minced garlic, minced onion and a squeeze of lime. If desired, you can mix in some mayonnaise for a creamier texture.

on 11/22/2005 For barbeques where a lot of clams are needed quickly, you can use your deep fryer. It saves a lot of hassle running in and out of the kitchen, and you can steam a lot more at one time. It works!

on 11/22/2005 my friends from boston have shared with me that when they steam their little neck clams, they steam them in beer. sometimes they just mix beer with some water. they leave them with a touch of something different, but not overwhelming. prepare some unsalted butter and fresh grated garlic and dip. yummy