The most important step in preparing steamers, sweet without any sand, is to feed them their last meal! Spread clams in roasting type pan cover with minimum amount of cold water (ocean salt water is best if possible, but not at all necessary). Sprinkle corn meal generously all over clams making water cloudy, and place pan in refrigerator for at least 2 hours, prior to cooking the time (best at 24 hours, can be 48 hours with salt water).

In a pot, at least twice the size of the amount of clams to be cooked, put 1 1/2 to 2 inches of water, cover and place on high heat.

Peel and slice onion to produce 1/4 inch wide rings, pull rings somewhat apart. Wash clams off with cold water, also rinsing bottom of pan well.

After water has come to a boil, carefully add clams and onion and cover (watch for broth boil over). Leave cover ajar to prevent broth boil over, adjust cover as required, maintaining high heat. After water returns to a full boil, maintain boil for 5 minutes then remove pot from heat.

Serve clams in large bowl, covered with second bowl for shells. Also serve with coffee cup of hot melted butter, and coffee cup of hot broth water clams cooked in.

To eat clams, open shell, pull clam out by its neck, pinch foreskin at base of neck, and pull off neck bringing foreskin an outer shell protector (looks like brown string). Repeat to several clams placing clams in broth to keep hot and rinse. With fork transfer clams from broth to hot melted butter. Eat clams straight from butter cup, and enjoy!