Recipe courtesy of David Rosengarten
Save Recipe Print
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
2 to 3 servings

Ingredients

Directions

Rinse clams several times in cold, running water. Soak them in salted or seawater with a few handfuls of cornmeal for 15 minutes. Drain and rinse again.

Fill a steamer with 1-inch cold water, celery and parsley and bring to a boil. Add clams all at once. Bring back to a boil, then cook for about 4 minutes, shaking the pot from time to time, until clams open. (If you wish, cook 3 to 4 minutes longer, to kill off harmful bacteria that may exist.)

Remove steamers with a spider or a large slotted spoon to serving bowls. Open spigot of steamer and strain broth into small bowls for serving. If your steamer does not have a spigot, ladle broth into bowls, leaving behind any debris. Serve steamers immediately with broth and hot melted butter for dipping.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Sandra Lee

New England Steamers

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of Juan-Carlos Cruz

New England Clam "Chowda"

Recipe courtesy of Allan Fisher|Michael Jacobs

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

New England Clam Chowder

Recipe courtesy of DJ's Clam Shack

New England Clam Chowder

Recipe courtesy of Gail Matthews

New England Clam Chowder

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.