Steamed Clams
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Ingredients:
6 dozen clamswater
butter, melted
Instructions:
One hour before serving, scrub 6 dozen softshell clams with vegetable brush in cold water; rinse with water until free of sand. Place clams in steamer or on rack in large kettle with 1 cup boiling water (or enough to cover bottom). Cover kettle with tight-fitting lid and steam over low heat just until clams open, about 5 to 10 minutes. Serve clams in soup bowls with individual cups of butter. Pour broth into mugs and sprinkle with a little chopped parsley. To eat: With fingers, pull clams from shells by the neck; dip first in broth to remove any sand, then into butter. Everything except the tough skin of the neck may be eaten. The broth can be drunk when the sand settles to the bottom.Browse Similar Recipes
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This is the way I always steamed clams until one day someone suggested that I steam them in beer. I have never used water to steam them since.
If you have never had clams steamed in beer, you have to try it. 1 can of beer will steam a lot of clams. You don’t taste the beer, but it makes the clams so tender and sweet tasting. I will never use water again.
I suggest you don’t use water. The clams become dry and lack much taste. Use 1 can of beer and you will have the best tasting clams yet!
I agree with using the beer. I also soak the steamers in water with corn meal for about 2 hours to remove the sand.
I also soak the clams in water and cornmeal to remove the sand. I normally soak for about 6 hours. I have never tried beer to steam the clams with, but will try that tomorrow! I also add sliced onions and dried onion soup mix to the liquid for a great dipping broth!
I also use water and cornmeal to clean. I have used beer to flavor, and have found the lighter beers do nothing. I started using dark beer, like a stout, and it gives GREAT flavor.
I try to keep my New England style steamed clams just that, with some Samuel Adams Boston Lager instead of water. I agree with a previous review, light beer does nothing for this recipe.