~~ Steamed Clams ~~

Ingredients:

• 4 LBS Quahaug or Long Neck Clams
• 6 Cups Water
• 1/3 Cup White vinegar
• 1/2 Cup Boiling water
• Butter, melted

Directions:

• Discard any broken-shells or open clams ( those are dead clams and they could cause diseases. ) 
• Place the rest of them in a large pot and cover them with the water and vinegar. 
• Let them stand for 30 minutes. 
• Then drain and scrub them in cold fresh water. Place the clams in a steamer pot or a large 6-quart pot. Add the ½ cup of boiling water and boil for an additional 5 to 8 minutes. 
• The clams should have opened at least an inch. If some of them have not open discard them. 
• Serve them while they are hot along with cups for the melted butter and the clam broth.