steamed clams

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

  1. Place a steamer basket in a tall pot with 1 inch of water in bottom. Bring water to a boil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.