NEW ENGLAND STEAMERS

Place the clams in a large bowl or pot and cover them with cold water (if you have ocean water, that is best, but if not, the tap works too) and let soak for 15 minutes.  Drain the clams discarding any sand at the bottom of the bowl.  Rinse the clams again and soak for another 15 minutes if there is still a lot of sand on them.

Place the clams in a large deep pot (5-6-quart) and pour the beer over the top.  Place the pot over high heat and cover the pot.  Cook for 5-8 minutes until the clams are all fully opened.

Drain the liquid from the pot into a small bowl and set aside.  Place the clams in a colander and rinse lightly with hot water if you see any sand or debris on them.

Serve the clams hot in bowls with small ramekins of the broth and the hot melted butter on the side… and lots of napkins.

To eat steamers, pull the entire clam meat from the shell.  Peel the dark, rough skin off the long neck of the clam with your thumb and forefinger.  Dip the clam in the broth using the neck as a ‘handle’ and swish it around to release any remaining sand.  Next, dip the clam in the butter and pop it in your mouth…. And sigh…. Yum.  Repeat.