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Steamed Clams With Lemon Dipping Sauce

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Ingredients
  Water 4 Cup (64 tbs)
  Cherrystone clams 18 , scrubbed
  Lemon juice 2 Tablespoon
  Honey 1 Tablespoon
  Cornstarch 2 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Steamed
Ingredient: 
Seafood

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