STEAMED CLAMS WITH BROWNED BUTTER

SERVES 4 AS AN APPETIZER

My father taught me to eat steamed clams. He loved them and so do I. Plan on at least 1 dozen per person as an appetizer and at least 2 dozen as a main course. However, when I was young, Dad and I ate twice that many. See the notes below for storage tips.

INGREDIENTS

4 dozen small clams, such as littlenecks

8 tablespoons (1 stick) butter, preferably unsalted

Scrub the clams with a brush under cold running water. If any are open, tap the shell. If it starts to close, it is alive. If it doesn't move, it is dead and must be thrown out. Put about 1-inch of water in a pot large enough to hold and stir the clams. Bring to a boil over high heat. Add the clams, reduce heat to medium and cover. Cook until most of the clams are open, 3 to 5 minutes. Using tongs, transfer the open clams to a large bowl and continue to steam the others for a few minutes until they open. Any that do not open must be discarded.

Meanwhile, place the butter in a small saucepan and cook, stirring often, over medium heat until nicely browned, being careful not to burn. Divide the hot butter into 4 butter warmers or small ramekins. Divide the clams into 4 bowls or plates. Place the large bowl in the center of the table to be used for the empty shells. Dig in and watch them disappear.

Note: Clams should be used the day of purchase. Store them in a bowl in the refrigerator. Do not keep them in water. Do not place them in plastic as they must have air to stay alive. Dead clams deteriorate very quickly, which is why they must be discarded.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.