Steaming clams is a quick and easy way to enjoy this tasty treat. Please note: Clams in the shell should open as they cook. Remove them as they open and continue cooking until all are opened. Discard any that do not open.
- Discard any clams that remain open when tapped with fingers. Scrub clams with stiff brush under cold running water.
Discard any claims that will not close when you tap them.
- Soak clams in mixture of 1/3 cup salt to 1 gallon water for 20 minutes. Drain water; repeat 2 more times.
- Place 1 cup water in large stockpot. Bring to a boil over high heat. Add clams. Cover stockpot; reduce heat to medium. Steam 5 to 7 minutes or until clams open. Remove from stockpot with tongs. Discard any clams that remain unopened.
Remove clams from water with a pair of tongs to avoid burns.
- Cut steamed clams out of shells with utility knife.
Remove the steamed clams from their shell with a knife.
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