Steamed Clam Bellies with Lemon-Butter Sauce

Clams are called bivalves because they have two valves, one to take in nutrients and another to expel them. However, they also take in sand. You can get rid of this by soaking them for about 35 minutes prior to cooking.

Serves: 2Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy

Serves: 2

Ingredients

  • 3 quarts plus ½ cup cold water
  • ½ cup cornmeal
  • 24 large soft-shell clams
  • 4 oz. unsalted butter
  • Juice of ½ lemon

Directions

  • Wash the clams under cold running water. Combine 3 quarts water with cornmeal and add clams. Soak clams for 35 minutes. Remove clams from soaking water.
  • Heat ½ cup of water in a steamer or large pot. Add the clams and cook until they open. Using a slotted spoon, remove clams to a bowl and reserve juices.
  • Make sauce by heating the butter and lemon juice. Serve the clam juices and sauce in separate bowls on the side.

Recipe Information

Serves: 2

Ingredients

  • 3 quarts plus ½ cup cold water
  • ½ cup cornmeal
  • 24 large soft-shell clams
  • 4 oz. unsalted butter
  • Juice of ½ lemon

Directions

  • Wash the clams under cold running water. Combine 3 quarts water with cornmeal and add clams. Soak clams for 35 minutes. Remove clams from soaking water.
  • Heat ½ cup of water in a steamer or large pot. Add the clams and cook until they open. Using a slotted spoon, remove clams to a bowl and reserve juices.
  • Make sauce by heating the butter and lemon juice. Serve the clam juices and sauce in separate bowls on the side.

Nutrition Information

Nutrition Information
Amount per serving
Calories640
Total Fat44g
Saturated Fat30g
Cholesterol195mg
Sodium1450mg
Total Carbohydrate13g
Dietary Fiber1g
Sugars0g
Protein36g