Steamed Clams

Name: Steamed Clams
Ingredients: 1 1/2 to 2 pounds steamers, fresh; 1 cup water; 1 cup white wine or bubbly; 1/2 cup roughly chopped parsley; 2 to 3 tablespoons butter; juice of one half large lemon; several grindings black pepper; extra butter to melt for dipping, if desired

8 ingredients

2 steps

Ingredients

1 1/2 to 2 pounds steamers, fresh
1 cup water
1 cup white wine or bubbly
1/2 cup roughly chopped parsley
2 to 3 tablespoons butter
juice of one half large lemon
several grindings black pepper
extra butter to melt for dipping, if desired

Directions

1

Place the fresh clams in a bowl of cold water, to cover the clams completely, for at least an hour to force out sand. Rinse, and place in a large Dutch oven.
2

Add all the rest of the ingredients and cover with a tightly fitting lid. Turn heat on to medium high, and steam for 15 minutes. Drain the broth into cups or a medium sized bowl. Dip the clam meat into the broth to wash off any excess debris, and serve with melted butter if desired. I find the broth to be rich and generally don't use additional butter, unless I am feeling highly decadent!