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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


  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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