Cleaning and Preparing Clams

Steamed clams are a snap to prepare, and a sure pleaser, whether on their own or as part of a sauce or other dish - especially if you can get them truly fresh (as you will, of course, from Gorton's Fresh Seafood ).

Be aware, though, that these bottom-feeders feed upon… the bottom. So, sand and grit may be present. One should always rinse the live clams in fresh water before cooking.

Preparing:

• Steam one of your clams open and taste it for "grit-factor.”
  
• If you discover that your dinner had not quite finished its dinner, you will need to rid the rest of your clams of sand.
  
• To do so, combine 1/3 cup of salt, a handful of cornmeal, and the clams in a large bowl or bucketful of water.
  
• Refrigerate, and within two hours, the clams should be void of all unappealing grit.
  
• Once you've accomplished this, and before steaming the lot, be sure to thoroughly rinse their shells for any remaining grit or bacteria.

To steam, simply pour a few inches of water and some salt into the bottom of a pot, and place the live clams on a steamer rack. Cook the clams for about eight to ten minutes after the water has come to a boil, or until the clams have opened.