Food & Cooking Recipes Ingredients Seafood Recipes Steamed Littleneck Clams 2.7 (43) 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 These Southern-style steamed clams are great starters for your a seafood dinner. 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 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. Rate it Print