New England Steamed Clams

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.