Steamed Clams

Preparation info
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By James Peterson

Published 2007

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Follow the recipe for steamed mussels, but substitute 2 dozen littleneck or cherrystone clams. If you are steaming open the clams to make linguine with clam sauce, use water instead of wine, or half water and half wine. Steam for 10 to 12 minutes, or until the clams open— slip a knife between the shells of any that don’t, so