Steamed Clams

Name: Steamed Clams
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 5 lb. scrubbed soaked soft-shell clams (see <a href="https://www.saveur.com/article/Techniques/The-Dirt-on-Cleaning-Clams">The/ Dirt on Cleaning Clams</a>); 1 ⁄ 4 lb. butter

Serves
serves 2

This is our version of ''steamers''.

Ingredients

5 lb. scrubbed soaked soft-shell clams (see <a href="https://www.saveur.com/article/Techniques/The-Dirt-on-Cleaning-Clams">The/ Dirt on Cleaning Clams</a>)
¹⁄₄ lb. butter

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Instructions

Step 1

Add water to large stockpot fitted with a steamer basket to a depth of 1''. Basket should sit at least 3'' above water. Put soft-shell clams in basket, cover, and steam over high heat until shells open, about 10 minutes. Discard unopened clams.

Step 2

Meanwhile, melt butter in a pan over low heat. Pour clear butter into 2 small bowls, discarding milky sediment. Transfer clams to a serving bowl and pour clam broth into 2 small bowls. To eat, pull clam out of shell by its siphon, swish in broth to remove any sand, then dip in butter. Drink remaining broth, avoiding sandy sediment.

Add water to large stockpot fitted with a steamer basket to a depth of 1''. Basket should sit at least 3'' above water. Put soft-shell clams in basket, cover, and steam over high heat until shells open, about 10 minutes. Discard unopened clams.
Meanwhile, melt butter in a pan over low heat. Pour clear butter into 2 small bowls, discarding milky sediment. Transfer clams to a serving bowl and pour clam broth into 2 small bowls. To eat, pull clam out of shell by its siphon, swish in broth to remove any sand, then dip in butter. Drink remaining broth, avoiding sandy sediment.