Food & Cooking Recipes Ingredients Seafood Recipes Steamed Clams 2.9 (26) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 9, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 5 pounds steamer clams ½ cup cornmeal 2 bottles beer Chopped fresh parsley Lemon wedges Unsalted butter, melted Directions 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. Remove clams from water, and rinse thoroughly. Refrigerate until ready to use. 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. Strain cooking liquid through a cheesecloth-lined sieve. Serve clams immediately with lemon wedges, hot broth, and melted butter. Rate it Print