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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Steamed Clams

Recipe courtesy of Robert Irvine

New England Steamers

Recipe courtesy of Food Network Kitchen

New! New England Clam Chowder

Recipe courtesy of Ellie Krieger

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

New England Clam Chowder

Recipe courtesy of Gail Matthews

New England Clam Chowder

Recipe courtesy of Emeril Lagasse

New England Clam Chowder

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories