Recipe courtesy of David Rosengarten

New England Steamed Clams

Name: New England Steamed Clams
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 to 3 servings
Ingredients: 4 pounds soft-shell clams; Cornmeal; 1 rib celery; 8 sprigs parsley; Hot melted butter, for serving

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Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 2 to 3 servings

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Ingredients

4 pounds soft-shell clams

Cornmeal

1 rib celery

8 sprigs parsley

Hot melted butter, for serving

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.