Recipe courtesy of David Rosengarten
Save Recipe Print
35 min
20 min
15 min
2 to 3 servings



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.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


New England Clam Chowder

Recipe courtesy of Dave Lieberman

New England Clam Chowder

Recipe courtesy of Anne Burrell

New England Fish Chowder

Recipe courtesy of Jasper White

Steamed Asparagus

Recipe courtesy of Alton Brown

Steamed Mussels

Recipe courtesy of Tyler Florence

Linguine with Clam Sauce

Recipe courtesy of Ree Drummond

Vegetarian Steamed Dumplings

Recipe courtesy of Alton Brown

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

Pork Steamed Buns

Recipe courtesy of Brian Boitano

Browse Reviews By Keyword

          Latest Stories