Steamer Clams

By Sharon Feldman

Ingredients:

• 3-4 pounds of steamers (or piss clams)
• ½ cup butter, melted
• 3-4 cloves of garlic, minced (optional)

Directions:

Soak the steamer clams in salty water. I also use corn meal.

Place the steamers in a large bowl or bucket and cover with several inches of sea water. Do not use iodized salt.

Cover and let sit for several hours in a cool place.

The clams will release sand, grit. Dump the water out and rinse the clams until there is no more sand or grit.

When ready to cook, put about an inch of water in the bottom of a tall, large pot. Place the steamers in a steamer rack and insert into the pot.

Cover the pot and bring water to a boil. Let the clams cook in the steam for 10 minutes or until the clams open. Any clams that didn’t open should be discarded.

Carefully remove the clams placing them in a serving bowl. Pour some of the broth into a smaller bowl for dipping.

Serve with the melted butter. If using garlic, melt the butter with the garlic.

To eat the clams, open the shell and remove the cooked clam. Using your fingers, pull the skin off the covering siphon (looks like a tail) of the clam. Grip the siphon with your fingers and swirl the clam into the broth. Dip into the butter. Enjoy!!