This is the way we've always made steamers in my family. The amounts are approximate and can be easily doubled or tripled to feed a crowd or even served as a main course with a side salad and some fresh corn on the cob.
Makes 6 appetizer servings
3 pounds littleneck or cherrystone clams
1 1/2 gallons water
4 tablespoons (1/2 stick) butter
Juice of 1/2 lemon, or to taste
Hot sauce, to taste (optional)
Bring water to boil in a large pot.
Melt butter and add lemon juice and hot sauce to taste. Strain out milk solids if you like. Set aside to cool slightly.
Scrub clams with a brush to remove sand and grit. Drop in boiling water and cook, uncovered, 5 to 10 minutes, scooping out as they open and setting aside in a large, shallow bowl. Reserve 1 cup of water in which clams were boiled.
Discard any unopened clams.
To eat, remove "beard" covering neck if using littlenecks. Dunk finished clams in reserved hot water to ensure grit is gone. Then dip in butter sauce before popping them in your mouth immediately.
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