6-8 medium clams per person
soaking mixture (1/3 cup salt per gallon of water, with 1/4 cup cornmeal sprinkled on top)
optional ingredients for drip pan: wine, vinegar, crab and shrimp boil, herbs and spices
Allow 6-8 medium clams per person. Scrub and wash sand away in several water baths, then soak clams in salt/water/cornmeal mixture for at l ast 3 hours. This whitens the clam meat and gets rid of sand. After soaking, wash again in fresh water. Place 1 quart of water in the drip pan.
For extra flavor, add wine, vinegar, crab and shrimp boil, or other herbs and spices to the water. If you don't want a smokey flavor, omit the wood chips.
Place clams on rack and steam on High until clams open, about 15 minutes per serving. Serve clams with melted butter and lemon wedges.