Any type of small clam or even mussels (with beards removed) work here instead of steamer clams.
2 pounds steamer clams
1/2 stick unsalted butter, melted, for dipping
- Place a steamer basket in a tall pot with 1 inch of water in bottom. Bring water to a boil.
- Examine clams to determine which are still alive. If any are open and nonresponsive (if they don’t snap shut when you touch their shells), toss them.
- Place clams in pot and steam for 5-7 minutes. They’re ready when they are mostly open. Remove from heat and discard any clams that did not open. Do not discard steaming water.
- To serve, distribute steamed clams among 4 bowls. Serve each diner a small bowl of melted butter and clam broth, and provide a bowl for empty shells.
- To eat, pull a clam out of its shell by its “foot” (the siphon). Using your fingers, remove skin covering foot of clam. Using foot as a handle, dip clam in broth to rinse off any sand, then dip in melted butter.