There is probably no more iconic summer dish for me than steamers; it’s what my family made for most summer holidays, and I could never get enough of them. And now as an adult, you can’t go wrong. It’s easy, it’s relatively healthy (you don’t need THAT much butter) and you it’s even better if you eat it outside. It is hard to find long neck, softshell clams in the DC neck of the woods, so we have to improvise. But it’s STILL good even with littlenecks. And if you happen upon a place to get long necks in DC? Please let me know! 😉 We’ll make do in the meantime. 😉
- 4 dozen clams (that was for two people)
- butter, melted
- chopped parsley
One hour before serving, scrub clams in cold water; rinse with water until free of sand. Let soak in cold water and a pinch of flour for an hour+.