Ingredients
4
pounds soft-shell clams in shells
6
cups water
1/3
cup white vinegar
1/2
cup boiling water
Butter or margarine, melted, if desired
Preparation
Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with 6 cups water and the vinegar. Let stand 30 minutes; drain. Scrub clams in cold water.
Place clams in a steamer with boiling water. Cover and steam 5 to 8 minutes or until clams open at least 1 inch, removing clams as they open. Discard any unopened clams.
Serve hot clams in shells with butter.
