Clams can be steamed over water, wine or fish stock with added herbs, butter, garlic or other ingredients. When the clams are done, serve the liquid as a dipping sauce.
Discard any clams that are open or do not open when tapped. Under cold, running water, scrub clams thoroughly with a stiff brush.
Bring margarine, wine, water, parsley and Tabasco to boil in bottom of steamer. Arrange clams on rack and place in steamer. Cover. Steam until clams open, about 8 to 10 minutes. Discard any that do not open.
Divide clams into 3 or 4 serving bowls. Ladle broth over them. Serves 4.
From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
Contributed by Joyce Taylor
