This recipe may seem ridiculous to all the cooks on the Cape and the Islands (and to them we apologize) but there must be at least one cook in the entire country who has never eaten or prepared Steamed Clams. So this recipe is for you. Here it is and enjoy them!!!
6 lbs (or more) steamer shell clams (or little neck clams)
1/2 cup boiling water
Optional: minced parsley
Be sure and purchase Steamer Clams (Seafood shops sell them as “steamers”). Steamer Clams are larger and have a softer shell. Little Neck Clams are smaller and have a hard shell (but they are also delicious).
Thoroughly wash clams in cool water. Place clams in large pot, add water and cover. Steam for 5 to 10 minutes over medium heat or until all clams open. Be sure to check that all the clams opened. Any clams that fail to open must be discarded. Serve hot in the shell. Do not remove the clam “bellies” as they are the most delicious part of the clam. Keep the clam juice from steamer cooked clams; carefully pour hot juice in small bowls. Serve steamed clams by dividing the 6 lbs. individually or keep clams in steamer pot and have diners serve themselves.
Remove clams from shells with your fingers, rinse clam in bowl of clam juice, and dip in melted butter. Pop in your mouth. Keep lots of napkins handy. Yum, Yum, Yum! ENJOY!!!!