Steamed Soft Shell Clams
|Steamed clams||6 Dozen (soft shell)|
|Water||1 Cup (16 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs), melted|
1. With stiff brush, scrub clams with running cold water to remove any sand. In steamer or saucepot over high heat, heat water or enough to cover bottom to boiling. On rack in steamer, place clams. Cover steamer; reduce heat to low and steam clams just until they open, about 5 to 10 minutes.
2. Place clams in 3 bowls. Pour butter into 3 small dishes and clam broth into 3 mugs.
3. To eat, with fingers, pull clams from shells by neck; dip first in broth to remove any sand, then into butter. (All except the tough skin of the neck may be eaten.) When sand settles to bottom, the broth may be drunk, if desired.