Steamed Clams With Lemon Dipping Sauce
|Water||4 Cup (64 tbs)|
|Cherrystone clams||18 , scrubbed|
|Lemon juice||2 Tablespoon|
Bring 3 1/2 cups of the water to a boil in a 4-quart Dutch oven.
Place the clams in a steamer basket and set the basket in the Dutch oven, making sure the basket sits above the water.
Cover the Dutch oven and steam for 5 to 10 minutes or until the clams open and the flesh is plump.
Discard any clams that did not open.
Meanwhile, for the sauce, in a small saucepan, use a wire whisk to stir together 1/2 cup of the water, the lemon juice, honey and cornstarch.
Cook and stir over medium heat until the mixture thickens and begins to gently boil.
Cook and stir for 2 minutes more.