Sunday, July 19, 2009


Step 1: Inspect clams. Discard any that look abnormal or are open.

Step 2: Soak the clams for 15 minutes in a brine solution. (1/3 cup sea salt to 1 gallon cold water). Repeat with fresh water for another 15 minutes.

Step 3: Scrub the clams under cold running water with a stiff brush.

Step4: Place ½ inch of beer in a pot with a cover. Place clams on a rack over the water (not in it). Bring the beer to a boil.

Step 5: Steam clams in a covered pot for 5 to 10 minutes, until their shills are open. Remove each clam as its shell opens. Serve Immediately.

Step 6: Sprinkle with old bay seasoning and serve with butter.

Tip: If you buy ahead of time place clams in a bowl in the fridge. That will allow them to breath. If they open partially tap on them and they will close.