|Soft shelled clams in shells||24|
|Cold water||3 Gallon|
|Salt||1 Cup (16 tbs) (Soaked in brine and brine discarded)|
|Hot water||1 Cup (16 tbs)|
|Butter||2 Ounce, melted|
Thoroughly wash clams.
In a large kettle combine 1 gallon of the cold water and 1/3 cup of the salt.
Place clams in salt-water mixture and let stand 15 minutes.
Repeat salt-water soaking and rinsing twice more.
Place clams on a rack in the kettle with the hot water.
Cover tightly and steam just till shells open, about 5 minutes.
Discard any clams that do not open.
Loosen clams from shells; serve with butter.