| 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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