Ingredients
3 lbs. fresh steamer clams
2 ears sweet corn on the cob
3 T salted butter
1 lemon, wedged
Method
In a large bowl, soak whole clams in fresh water for 20 minutes prior to cooking, then transfer to a steamer basket that fits into a large stockpot.
In a small saucepan over low heat, melt butter.
In the large stockpot over high heat, bring 1 quart of water to boil. Add corn to the water in the stockpot, then place the steaming basket into the pot, on top of the corn. Let steam for 8 minutes, until clams have opened.
Transfer clams and corn to serving platters, transfer butter to dipping bowls and serve with wedges of lemon.
