New England Steamed Clams

• 4 pounds soft-shell clams
• Cornmeal
• 1 rib celery
• 8 sprigs parsley
• Hot melted butter, for serving

1. Rinse clams several times in cold, running water.
2. Soak them in salted or seawater with a few handfuls of cornmeal for 15 minutes.
3. Drain and rinse again.
4. Fill a steamer with 1-inch cold water, celery and parsley and bring to a boil.
5. Add clams all at once.
6. Bring back to a boil, then cook for about 4 minutes, shaking the pot from time to time, until clams open.
7. (If you wish, cook 3 to 4 minutes longer, to kill off harmful bacteria that may exist.)
8. Remove steamers with a spider or a large slotted spoon to serving bowls.
9. Open spigot of steamer and strain broth into small bowls for serving.
10. If your steamer does not have a spigot, ladle broth into bowls, leaving behind any debris.
11. Serve steamers immediately with broth and hot melted butter for dipping.

softshell clams, cornmeal, celery, parsley, butter

Taken from www.foodnetwork.com/recipes/new-england-steamed-clams-recipe.html (may not work)