Steamed Clam Recipe, Ipswich Style

Fish House Recipes, 1940s

Steamed Soft Shell Clam Recipe, Ipswich Style

Clams for this purpose should be bought in shell and thoroughly cleaned in several waters, using a brush. Place in large kettle, allowing one-half. cup boiling water to four quarts clams. Cover closely and steam until shells partially open, care being taken that they are not cooked too much.

Serve with individual dishes of melted butter. A few drops of lemon juice may be added to the butter. If a small quantity of hot clam broth is put in dishes, butter will remain hot longer.

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