Steamed Clams

Enjoy this delicious steamed clams recipe for dinner that’s ready in less than an hour. From eatbetteramerica.

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PREP TIME
10 Min
TOTAL TIME
50 Min
SERVINGS
4

4: lb clams in shells

6: cups water

1/3: cup white vinegar

1/2: cup boiling water

: Butter or margarine, melted, if desired

1 Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with 6 cups water and the vinegar. Let stand 30 minutes; drain. Scrub clams in cold water.
2 In steamer,* place clams and boiling water. Cover and steam 5 to 8 minutes or until clams open at least 1 inch, removing clams as they open. Discard any unopened clams.
3 Serve hot clams in shells with butter.

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Expert Tips

*If steamer is not available, place clams in 6-quart Dutch oven. Add 1 inch boiling water; cover tightly.

Hold a clam with the hinged side against a heavy cloth or oven mitt. Insert an oyster knife or blunt-tipped knife between shell halves. Gently twist the knife to pry open the shell and release juices. Be sure to work over a bowl or plate to catch juices. Holding the clam firmly, move a sharp knife around the clam, cutting the muscle at the hinge. Gently twist the knife to pry open the shell. Cut the clam meat from the shell.