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Steamed Clams

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Scrub soft-shelled clams thoroughly with a brush and rinse 3 or 4 times in cold water to remove the sand.

Allow one quart for each serving. Arrange in a deep kettle, add 1/2 cup of water for each peck of clams, cover closely and cook over moderate to low heat until the shells are partially opened. This will take from 12 to 15 minutes.

Remove to soup plates and serve with melted butter. Strain broth in a the bottom of the kettle into small cups or glasses and serve with the calms.

To eat, dip each clam into butter, holding it by the neck (black, less tender portion) then discard neck.

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