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Steamed Clams

  • servings: 4




  • 5 pounds steamer clams
  • 1/2 cup cornmeal
  • 2 bottles beer
  • Chopped fresh parsley
  • Lemon wedges
  • Unsalted butter, melted


  1. Step 1

    Place steamers in a large bowl. Add enough water to cover. Add cornmeal, and stir to thoroughly combined. Let stand for at least 3 hours and up to 6 hours to allow the clams to purge their sand.

  2. Step 2

    Remove clams from water, and rinse thoroughly. Refrigerate until ready to use.

  3. Step 3

    In a large saucepan, combine beer and 2 cups water. Bring to a boil over medium-high heat. Add clams, and cook, covered, until the clams have opened, 3 to 4 minutes. Remove clams with a slotted spoon, discarding any clams that have not opened or ones with broken shells, to a large bowl. Sprinkle with parsley.

  4. Step 4

    Strain cooking liquid through a cheesecloth-lined sieve. Serve clams immediately with lemon wedges, hot broth, and melted butter.

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