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Steamed Soft-Shell Clams

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Steamed Soft-Shell Clams

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A great appetizer or main dish to have with an ice-cold beer on a hot summer day!

Cal/Serv:
76

Yields:

1


serving

Prep Time:

0

hours

5

mins

Cook Time:

0

hours

10

mins

Total Time:

0

hours

15

mins

72


steamer or soft-shell clams

Melted butter or margarine (optional)

  1. In very large bowl or in kitchen sink, place clams and enough cold water to cover; drain. Repeat rinsing and draining until sand no longer falls to bottom of bowl.
  2. In steamer or 8-quart saucepot fitted with rack, heat enough water to cover pan bottom to boiling over
    high heat. Place clams on rack in steamer. Reduce heat; cover and steam until clams open, 5 to 10 minutes, transferring clams to bowl as they open. Discard any clams that have not opened.
  3. Strain clam broth through sieve lined with paper towels and pour into 6 soup cups or mugs.
  4. To eat, with fingers, pull clams from shells by neck; peel off and discard black sheath that covers
    neck. Dip clams first in broth to remove any sand, then into melted butter, if you like. When sand has settled to bottom, broth can be sipped, if desired. Makes 6 first-course servings.

    Nutritional information is based on one serving.

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