Instructions

1. Place the steamer clams in a large container and cover with cold water. Add salt to the water, which will encourage the clams to spit out sand and grit. For 3 to 4 pounds of clams, use 3 quarts of water and 1 cup of salt. Allow the clams to soak for a few hours, changing the water every hour or, until the water runs clear of sand.

2. Drain the water and scrub each clam under cold running water with a stiff kitchen brush to remove any grit stuck to the clams.

3. Discard any clams that are dead before steaming. Clams that are still alive should all be firmly shut. If there are some that are slightly open, tap them against the counter. If they don't quickly shut, they are dead and must be discarded.

4. Add about 1 cup of a simmering liquid to a large, deep skillet, such as white wine or beer, for every 2 pounds of Manila clams you are cooking. You can also just water, but wine and beer infuse more flavor into the clams. The skillet should be large enough to hold your clams no more than two layers deep.

5. Add any aromatics you would like for more flavor, such as minced garlic and shallots, and fresh herbs such as basil and thyme. Bring the liquid to a low boil.

6. Add the clams to the skillet and cover with the lid. Allow the clams to steam, stirring occasionally, for about 4 minutes, until nearly all the clams have opened. Divide the clams and broth evenly among individual bowls to serve.