1. Discard any clams that do not close when you give them a good rap (don't smash them) Scrub them twinkly clean. 2. In a large pot (big enough to hold the clams in a single layer) bring 1 cup of salted water to a boil and drop in the clams, cover and steam for 6 minutes or until the clams open (if any clams do not open discard) Meanwhile whisk together the remaining ingredients. 3. Remove clams and drain. 4. Remove 1 part of the shell so the clams are sitting in a half shell, loosen the clam with a twist of a knife Pour a little of the sauce onto each clam. 5. Serve hot or cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
