Steamed Clams



3 servings or 6 appetizer servings

Recipe from

Oxmoor House


3 dozen cherrystone clams in shells
1 tablespoon seafood seasoning
1 tablespoon salt
1 teaspoon pepper
1/2 cup water
1/4 cup butter or margarine, melted


Wash clams thoroughly, discarding any shells that have opened. Place clams in a large Dutch oven, and sprinkle with seafood seasoning, salt, and pepper. Add water; bring to a boil. Cover; reduce heat, and steam 10 minutes or until shells open wide. Remove clams from Dutch oven; drain, reserving liquid. Strain liquid.

Serve clams hot in shells with separate containers of clam liquid and melted butter.