Title: Steamed Clams Chesapeake
Categories: Appetizer Entree Southern Shellfish
Yield: 2 Servings

48		Small soft-shell clams in
		Shell -OR- 36 cherrystone
		Clams in shell
3	tb	Old Bay Seasoning
1/2	ts	Salt
1/4	ts	Pepper
1	c	Water
		Melted butter or margarine

Wash clams thoroughly; place in a large dutch oven. Sprinkle lightly with seasonings. Add water; cover and bring to a boil. Reduce heat, and steam 10 to 15 or until shells open wide. Drain clams, reserving liquid. Strain liquid.

Serve clams hot in shells with clam liquid and melted butter. Submitted by John Hartman Indianapolis, IN

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