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Steamed Clams

Steamed Clams

Oxmoor House JANUARY 1984

  • Yield: 3 servings or 6 appetizer servings

Ingredients

  • 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

Preparation

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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Steamed Clams recipe

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