Oxmoor House JANUARY 1984
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.
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