|Clams||1 Quart (steamed)|
|Butter/Margarine||1 Cup (16 tbs), melted|
Scrub clams with a stiff brush to remove all sand and grit.
Discard all clams that are even the least bit open.
Put scrubbed clams in a deep 2-quart glass casserole.
Add 2 tablespoons water.
Microwave, covered, for 8 minutes on high, or until clam shells are all open and clams are cooked.
Discard clams with closed shells.
Serve clams in flat bowls.
Divide clam liquid into 2 custard cups and fill a second set of 2 cups with melted butter.
Remove clams from shells, dip in clam liquid, and then in butter.
You can drink clam broth when clams have been eaten.