Makes 6 servings

Rebecca gives directions for cleaning clams, but many markets sell them ready to cook.

How to Make It

Step 1

Place clams in a large bowl. Discard broken shells or clams that won't close. Fill bowl with cold water to cover. Sprinkle cornmeal over clams, and stir. Let sit 3 to 6 hours to allow clams to purge sand from their shells.

Step 2

Remove clams from water, and rinse thoroughly. Set aside.

Step 3

Place a steamer insert into a large (16-quart) stockpot, and fill halfway with water. Add Old Bay, garlic, and onions, and bring to a boil over high heat. Reduce heat to simmer, and add potatoes and next 4 ingredients. (Make sure ingredients are completely submerged in water.)

Step 4

Cover and cook 10 to 12 minutes or until potatoes are tender. Add clams. Cover and cook 4 to 5 minutes or until clams open. Discard any that do not open.

Step 5

Spoon into serving bowls, including extra cooking liquid, if desired. Serve with French baguette, melted butter, and additional Old Bay.

Down at the Shore Cookbook

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