Clams Dressed in Lemon and Butter
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 22 min.
Ready in
Ingredients
for
4
- Ingredients
- 6 lbs fresh Maine, soft-shell clam
- ¼ cup Sea salt (or coarse salt)
- 0.333 cup Cornmeal
- 8 cups water
- ½ cup butter (melted)
- 1 fresh lemon (cut into wedges)
How healthy are the main ingredients?
lemon
Product recommendation
Do not use iodized salt when soaking clams. Fresh clams should never emit a strong odor. Strained clam broth can be frozen for future use.
Preparation steps
1.
Clean the clam approximately 2 hours before steaming. Using a stiff brush gently scrub the outer shell under cold running water. Discard any cracked or broken clams. Place clean clams in a large bucket or bowl, add salt, sprinkle with cornmeal, and add enough water to just cover the clams (about 1 gallon). Soak clams for about 2 hours in the refrigerator.
2.
Rinse clams and place in a large pot with 1 cup of water. Bring water to a rapid boil, over high heat. Reduce heat to medium. Cook clams for about 7 minutes, or until the clams open up. Discard any clams that do not open. Ladle clams into bowls. Strain clam broth and pour into 4 small individual ramekins or bowls for dipping clams.
3.
Melt butter and divide between 4 individual bowls, for dipping. Serve with hot broth, butter and lemon wedges.
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