Steamed Clams

Servings: 6

Fresh
3 lbs. fresh clams
1/2 cup Clarified Butter, melted

Pantry
2 Tbsp. salt

Clean clams
Pick through the clams and discard dead ones – any that are broken or open. Wash debris from the exterior of the shells then place in a large bowl, cover with cold water and allow to sit for approximately 15 minutes. This will give the clams time to crack open their shells and release some of the sand inside. To avoid mixing up the dirty water, gently lift the clams out of the water, place into a fresh container and cover with fresh, cold water for another 15 minutes. Repeat until the discarded water is clear of sand, usually two or three times.

Cook clams
Place 2 quarts of water, salt and clams in a large stock pot, cover and bring water to a boil. Once the clams open they are done, approximately five minutes. Remove open clams to a clean serving bowl. Reserve the cooking water.

Serve
Ladle out clean clam broth into small bowls, being careful to avoid any remaining sand or debris from the clams. Serve the clams in a large bowl, giving each diner a small bowl of clam broth and clarified butter, if desired. Diners can rinse clams in clam broth before dipping in butter and eating.

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