Serves: 4
1. Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with 6 cups water and the vinegar. Let stand 30 minutes drain. Scrub clams in cold water.
2. Place clams in steamer* with boiling water. Cover and steam 5 to 8 minutes or until clams open at least 1 inch, removing clams as they open. Discard any unopened clams.
3. Serve hot clams in shells with butter.
*If steamer is not available, place clams in 6-quart Dutch oven. Add 1 inch boiling water cover tightly.
NUTRITION FACTS: 1 Serving: Calories 55 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 25mg Sodium 40mg Carbohydrate 2g (Dietary Fiber 0g) Protein 9g % DAILY VALUE: Vitamin A 6% Vitamin C 6% Calcium 2% Iron 52% DIET EXCHANGES: 1 Lean Meat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Steamed Clams recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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