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Ingredients
- 4 lb Soft-shell clams
- Â Â Cornmeal
- 1 x Rib celery
- 8 sprg parsley
- Â Â Warm melted butter, for serving
Directions
- Rinse clams several times in cool, running water. Soak them in salted or possibly seawater with a few handfuls of cornmeal for 15 min. Drain and rinse again.
- Fill a steamer with 1-inch cool water, celery and parsley and bring to a boil. Add in clams all at once.. Bring back to a boil, then cook for about 4 min, shaking the pot from time to time, till clams open. (If you wish, cook 3 to 4 min longer, to kill off harmful bacteria which may exist.)
- Remove steamers with a spider or possibly a large slotted spoon to serving bowls.
- Open spigot of steamer and strain broth into small bowls for serving. If your steamer does not have a spigot, ladle broth into bowls, leaving behind any debris. Serve steamers immediately with broth and warm melted butter for dipping.
- Yield: 2 to 3 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 177g | |
| Calories 826 | |
| Calories from Fat 808 | 98% |
| Total Fat 91.94g | 115% |
| Saturated Fat 58.1g | 232% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 696mg | 29% |
| Potassium 280mg | 8% |
| Total Carbs 2.95g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.96g | 1% |
| Protein 2.06g | 3% |
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