6-12 steamed clams
1 c. water
1 c. melted butter
chopped parsley for garnish

While running under water, using a metal brush, scrub clams free of sand using a metal brush. Using a steamer or saucepot, heat water to boiling (must be enough water to cover clams). Cover steamer with tight fitting lid. Reduce heat to a lower temperature and steam clams until they open (about 6-11 minutes).

Clams can be served in soup bowls along with small individual dishes filled with melted butter. The broth from the clams should be poured into mugs and sprinkled with parsley.

To eat clams, pull clams from shells at the neck with fingers. Dip clams in broth and then into butter.