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Steamed Littleneck Clams

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    Martha Stewart Living, November Holiday 2002
    • Yield Serves 8 to 10
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    Ingredients

    • 100 littlenecks (3 to 4 pounds), rinsed and scrubbed
    • 3 to 4 sprigs thyme
    • 3 tablespoons unsalted butter
    • 2 cups beer or water

    Directions

    1. Bring all ingredients to a boil in a large stockpot; reduce heat to a simmer. Cover tightly, and steam 3 to 5 minutes. Carefully remove lid; stir gently with a wooden spoon until clams open, discarding any that stay closed. Serve immediately.

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