Step 1: Combine the cornstarch and 1 tablespoon of the water in a large bowl to make a slurry.
Step 2: Add remaining 1/2 gallon of water.
Step 3: Add clams, and stir to submerge.
Step 4: Refrigerate so the clams will purge their sand, about 20 minutes. Lift the clams out of the water, leaving the sand on the bottom of the bowl.
Step 5: Meanwhile, bring the quart of hot water to a rolling boil, in a large pot, over high heat. (A pasta pot with a metal insert works great.)
Step 6: Carefully add the clams, so as not to break their shells, or get burned.
Step 7: Cover, and cook until the clams are firm, but not overcooked, about 10 minutes.
Step 8: Remove clams with a large slotted spoon, and place in a large bowl.
Step 9: Ladle some of the cooking liquid from the top of the pot, so as to leave the sand on the bottom of the pot, into a small bowl. Combine the lemon juice and melted butter. Set both aside.
Step 10: To eat the clams using your hands, remove the clam from the shell.
Step 11: Peel the outer, dark skin from the “neck”. Holding the clam by the now-clean neck swish the clam in the small bowl of cooking water to further remove any sand or sediment. (This gives a whole new meaning to rinse and repeat.)
Step 12: Dip the clam in melted butter with lemon added.
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