Ingredients
- •2 liters (quarts) of steamer clams, rinsed, scrubbed and soaked, broken clams discarded
- •Pinch of salt
- •A splash of beer or white wine (optional)
- •228 grams (8 ounces) butter, melted
- •Lemon wedges (optional)
Allow one liter (quart) of clams per serving. This might seem like a lot, but bear in mind the actual clam meat amounts to much less than this.
Preparation
Place the clams in a deep kettle or Dutch oven, add 237 ml (1 cup) of water, salt and bring to a boil, adding beer or wine if using.
Steam the clams until they open and flesh is opaque, about 6-8 minutes. Using tongs or a large slotted spoon, place clams in two serving bowls.
Strain the cooking liquid through a fine sieve lined with a coffee filter. Serve this broth on the side. Serve melted butter in separate cups, along with lemon wedges if desired.