Clams Dressed in Lemon and Butter

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.

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.