Steamed Clams

Steamed Clams

Clams are a bivalve, or two-shelled, mollusk. There are three principal varieties, soft-shelled, hard-shelled, and razor clams from the Pacific. The so-called soft-shelled are oval and come from northern new England. The hard-shelled are round and come in small littlenecks, medium cherrystones, and large quahogs or chowder clams. Small clams are eaten raw, steamed, or on the half-shell; quahogs are good minced and in soups. When buying clams, be sure the shells are clamped tightly together; this indicates that the clam is alive. Discard broken or cracked shells. To get rid of all the sand, scrub under running water and then soak in a salt-water brine for about � hour.

1 quart clams per serving

� C butter, melted, per serving

Lemon juice or vinegar

Scrub the shells with a brush, changing the water until there is no trace of sand. Put the clams in a deep kettle with 2 tablespoons of water for each quart of clams. Cover tightly and cook over low heat until the shells open, about 15 minutes. Don't overcook. Using a slotted spoon, remove the clams to large soup plates. Strain the broth into small glasses and serve with the clams. Set out individual dishes of melted butter, to which you may add a little lemon juice or vinegar, and a small amount of boiling water which will make the butter float to the top and stay hot. To eat, lift the clam from the shell by the black neck. Dip in the clam broth, then in the butter, and eat; some like the neck, some don't.

1 quart per serving

Cookbook: The Fannie Farmer Cookbook

Author: Marion Cunningham Typed By: Susan Godfrey

Contributed by :

 * Catsrecipes Y-Group