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Steamed Clams

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  • Prep 10 min
  • Total 48 min
  • Servings 4
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Enjoy an ocean delight tonight! Clams are easy to prepare and are delicious when steamed and served with melted butter.
Updated May 4, 2005
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Ingredients

  • 4 pounds soft-shell clams in shells
  • 6 cups water
  • 1/3 cup white vinegar
  • 1/2 cup boiling water
  • Butter or margarine, melted, if desired

Steps

  • 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 a 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If a steamer in not available, place clams in 6-quart Dutch oven. Add 1 inch boiling water; cover tightly.
  • tip 2
    Live clams, oysters, mussels and scallops should have tightly closed shells.
  • tip 3
    Don’t get steamed! If a steamer is not available, place oysters in 6-quart Dutch oven. Add 1 inch of boiling water and cover tightly.
  • tip 4
    To test if open shellfish are alive, tap the shell. Live shellfish will close when tapped.

Nutrition

55 Calories, 1 g Total Fat, 9 g Protein, 2 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
55
Calories from Fat
10
Total Fat
1 g
Saturated Fat
0g
Cholesterol
25 mg
Sodium
40 mg
Potassium
220 mg
Total Carbohydrate
2 g
Dietary Fiber
0g
Protein
9 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
52%
52%
Exchanges:
1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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