Rinse clams several times in cold, running water. Soak them in salted or seawater with a few handfuls of cornmeal for 15 minutes. Drain and rinse again. Fill a steamer with 1-inch cold water, celery and parsley and bring to a boil. Add clams all at once.. Bring back to a boil, then cook for about 4 minutes, shaking the pot from time to time, until clams open. (If you wish, cook 3 to 4 minutes longer, to kill off harmful bacteria that may exist.) Remove steamers with a spider or a large slotted spoon to serving bowls. Open spigot of steamer and strain broth into small bowls for serving. If your steamer does not have a spigot, ladle broth into bowls, leaving behind any debris. Serve steamers immediately with broth and hot melted butter for dipping. Yield: 2 to 3 servings Recipe by: TASTE SHOW #TS4787
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 1|
|Calories from Fat: 133 (32%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 123mg||38 %|
|Sodium 272.6mg||9 %|
|Potassium 1048.9mg||28 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 29.1g|
|Protein 37.4g||53 %|
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Calories per serving: 417
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