Steaming is the method generally adopted when clams in large numbers are cooked for a “clam bake,” but there is no reason why it cannot be used by the housewife when she wishes to cook only enough for her family. When large quantities are to be steamed, use is generally made of a steamer, but the housewife will find that she can steam a few clams very satisfactorily in a Saucepan or a similar vessel.
To prepare steamed clams, scrub the shells of the clams until they are perfectly clean. Place the desired number thus cleaned in a Saucepan and add enough water to cover the bottom of the pan about 1 inch. Allow this to cook until the shells of the clams open. Remove the clams from the pan and serve them in the shells. Provide each person with a small dish of melted butter into which to dip the clams as they are removed from the shells to be eaten. The liquid found in the clams may be poured from the shell before the clams are served, and after being well seasoned may be served as clam BROTH.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)