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Steamed Clams
4
servings- Difficulty
Easy
Published 1966
Ingredients
4 quarts ½ cup ⅔ cup
Method
Wash clams under cold running water until free of sand. Scrub with abrasive sponge or cloth to remove remaining grime.
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.
Remove clams from the pot, reserving broth.
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