Note 128 — INDEX
Reading edition
No. 128. Steamed Clams.—Steamed clams are preferred to either boiled or baked by some people. Wash the clams clean, and pack them into a steamer edgewise so the water will all drain off when they cook, cover closely and steam until the shells open well. Serve the clams in the half shells after removing black skin and cutting off the black end; scissors are better than a knife for this purpose. Serve melted butter and brownbread with steamed clams. If it is desirable to save the clam water, put the clams into the kettle without any water.