This is our version of ''steamers''.
Yield: serves 2
- 5 lb. scrubbed soaked soft-shell clams (see <a href="http://www.saveur.com/article/Techniques/The-Dirt-on-Cleaning-Clams">The Dirt on Cleaning Clams</a>)
- 1⁄4 lb. butter
- 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.