Clams for steaming should be bought in the shell and always be alive. Wash clams thoroughly, scrubbing with a brush, changing the water several times.

Put into a large kettle, allowing one-half cup hot water to four quarts clams; cover closely, and steam until shells partially open, taking care that they are not overcooked.

Serve with individual cups of hot clam broth and dishes of melted butter for dipping.

Some prefer a few drops of lemon juice and sea salt added to the butter.

Submitted by: Fannie Farmer