|Lemon juice||1 Teaspoon|
1. Wash clams in several waters, scrubbing shells well to remove any sand.
2. Place into large kettle, using 1/2 cup of water to cover bottom of kettle. Cover kettle tightly, place over low heat and steam until shells open (about 15 minutes).
3. Serve in the shells in soup plates, accompanying each serving with a small dish of melted butter to which a few drops of lemon juice have been added, and a cup of the hot clam liquor.