STEAMED CLAMS
(Boston Cooking-School Cook Book, 1896)
Clams for steaming should be bought in the shell and always be alive. Wash clams thoroughly, scrubbing with a brush, changing the water several times.
Put into a large kettle, allowing one-half cup hot water to four quarts clams; cover closely and steam until shells partially open, care being taken that they are not overdone.
Serve with individual dishes of melted butter. Some prefer a few drops of lemon juice or vinegar added to the butter. If a small quantity of boiling water is put into the dishes, the melted butter will float on top and remain hot much longer.
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