| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New England | Taste4 | 1 | servings | |
INGREDIENTS
| 4 | lb | Soft-shell clams |
| Cornmeal | ||
| 1 | Rib celery | |
| 8 | Sprigs parsley | |
| Hot melted butter; for serving |
INSTRUCTIONS
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 Converted by MC_Buster. Recipe by: TASTE SHOW #TS4787 Converted by MM_Buster v2.0l.
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