Steamed Littleneck Clams
These Southern-style steamed clams are great starters for your a seafood dinner.
- Servings: 10
Source: Martha Stewart Living, November 2002
- 100 littlenecks (3 to 4 pounds), rinsed and scrubbed
- 3 to 4 sprigs thyme
- 3 tablespoons unsalted butter
- 2 cups beer or water
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.