- 4-6 dozen clams
- melted butter
Under cold running water, scrub the clams to remove the sand. (Tap on each clam shell. If it doesn't close, throw it out.) In a large pot, fill with about 2 inches of water.
Place clams in boiling water.
Cover tightly. Reduce the heat to low and steam clams until they open (about 5-10 minutes).
Pour the broth from the clams into cups. While hot, open the clam shell with your fingers, remove the clam from the shell, remove the skin from the neck of the clam, dip the clam into the broth to remove any sand, and dip in melted butter