Maritime
Steamed Clams
Aida Boyer McAnn — The New Brunswick Cook Book (1938)New Brunswick clams scrubbed clean and steamed in just enough boiling water to start the steam, served with melted butter and lemon — the simplest and most honest way to enjoy fresh Maritime clams.
Ingredients
- Fresh clams (about 50 per serving)
- About 1 cup boiling water
- Melted butter
- A few drops of lemon juice
Instructions
- Wash the clams in several waters and scrub with a brush to remove all sand.
- Place in a large kettle and add just enough boiling water to start the steam — about 1 cup for 50 clams.
- Cover the kettle and place over a very slow fire. Steam until the shells pop open, usually about 15 minutes.
- Serve with melted butter to which a few drops of lemon juice have been added.