Instructions

1. Soak the steamer clams in salt water with a little cornmeal in the refrigerator for an hour or overnight. If the water becomes murky, change it as needed. Drain the clams.

2. Scrub the clams with a vegetable brush and cold water until no sand remains. Discard any steamers with broken or open shells, which indicates that they are no longer alive and not suitable to eat. Live clams may extend a small foot-like appendage out of the shell, which is normal.

3. Add 1/2 to 1 inch of water in a pot big enough to hold all of the claims. If desired, add a little dry white wine or beer, seasonings such as Old Bay, or garlic and onions sauteed in butter.

4. Place a steamer rack on the bottom of the pot. Lay the steamers carefully onto the rack to avoid breaking any shells and cover tightly.

5. Steam the clams for three to five minutes, shaking the pot occasionally to move the clams around. When most or all of the shells are opened, turn down the heat and steam covered for an additional three to five minutes.

6. Discard any clams that didn't open.

7. Use tongs or a slotted spoon to transfer the clams to a plate or bowl. Garnish the steamers with fresh parsley and a pinch of salt and pepper, and serve with melted butter or the steaming broth. Use a fork to make it easier to remove the meat from each steamer.