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Results 1 - 10 of 37 for steamed clams
Clams for steaming should be bought ... cover closely, and steam until shells partially open, taking ... juice and sea salt added to the butter.
Wash clams to remove any leftover sand ... clams as well if desired. Any leftover broth is great to use for a Clam Chowder base the next day.
Feeds 5-10 people, or yields 1 plus quart of clams less shells. Save extra clams ... melted butter. Eat clams straight from butter cup, and enjoy!
While running under water, using a metal brush, scrub clams free of sand using a ... lower temperature and steam clams until they open (about ... and then into butter.
Chop onions, carrots and celery ... to keep the clams off the bottom. Place the ... Then serve with bread and wine, or other drink of your choice.
Bring to a boil the first 5 ingredients in a large pot. Add clams and steam until open. Serve with broth and sourdough bread. Serves 4-6.
Boil water in large kettle or Dutch oven. Add clams and salt, cover and let steam for approximately 10 minutes. Pour ... wedges alongside. Serves 4.
Scrub the clams thoroughly, removing any that are ... Worcestershire sauce, if desired) and each diner dips the clam into butter before eating.
Wash clams thoroughly. Place in pan. Sprinkle ... Reduce heat and steam 10 to 15 minutes or ... broth and melted butter in separate containers.
10. STEAMED CLAMS
Place clams in a large kettle. Add ... Butter. Cover and steam just until the shells open, ... 1/2 cup butter, stir in 2 tablespoons lemon juice.
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