Steamed Clams

Wash clams. It is claimed that if you let them stand in a bucket of salted water to which a pint of cornmeal has been added, they will ingest the cornmeal and, substituting it for their native fare, taste better. Clam-lovers in a hurry rarely test this theory. Make sure the clams are all alive by seeing that they close when handled. Put the clams in a deep pot or bucket. Put about one inch of water in the bucket; cover the pot and bring the water to a boil. Cook 10 to 15 minutes, or until clams open.

Clam Dip: Serve with a dip made of ¾ cup melted butter, ¼ cup cider vinegar. The clam broth left in the pot may be served in cups.