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Steamed Clams

Yield 3 servings or 6 appetizer servings


  • 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

How to Make It

  1. 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.

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

Oxmoor House Homestyle Recipes