Steamed Clams

Ingredients for 4 servings:

3 to 4 pounds of live, small, hard shell clams,  NOTE: If open, tap on the shell.  If the clam does not close, toss the clam.

3 tbsp butter

1 small white onion, coarsely chopped

6 parsley stems

3 cloves garlic, lightly chopped

1 bottle of dry white wine

1/2 tsp red pepper flakes

Melted butter

Thick slices of French bread

Directions:

One hour before serving, scrub clams with a vegetable brush in cold water, rinse with water until sand comes out (adding a little coarse kosher salt to the water will help to remove the sand from the clams).

In a steamer pot, or large kettle, melt butter.  Sauté the onion and garlic until soft.  Ass white wine and pepper flakes and bring to a slow boil.  Add clams and cover pot with a tight fitting lid and steam over medium heat just until clams open, about 5 to 10 minutes. Do not over cook, as clams will become tough and rubbery.  Discard any that do not open.

Use tongs or a slotted spoon to transfer the clams to large individual soup bowls with individual servings of melted butter.  Pour broth through a cheesecloth lined strainer to remove any sand.  The broth can be used as dunking liquid for the French bread or placed in mugs to drink.

Notes:

FDA's recommendations are to soak steamer clams for several hours in seawater (or 1 c. coarse kosher salt and 1 gallon water) to which you have added 1 c. cornmeal.  Use kosher only as the iodine in regular salt will kill the clams before they hit the boiling water.