New England Steamed Clams

Main Courses > Seafood/Fish

4 pounds soft-shell clams
1 rib celery
8 sprigs parsley
Hot melted butter -- for serving

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. Yield: 2 to 3 servings