Steamed Clams

Preparation info
  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 quarts soft-shelled clams
  • ½ cup water
  • cup

Method

  1. Wash clams under cold running water until free of sand. Scrub with abrasive sponge or cloth to remove remaining grime.

  2. Boil the water in a large pot and add clams. Cover the pot and lower the heat to minimum. Steam until clams barely open. Stir occasionally so that clams get cooked evenly.

  3. Remove clams from the pot, reserving broth.