Steamed clams from Betty Crocker Cookbook, 13th Edition: Everything You Need to Know to Cook Today (page 381) by Betty Crocker

  • white vinegar
  • cherrystone clams
  • Serves : 4

  • EYB Comments

    Can substitute littleneck clams or steamer clams for cherrystone clams, and chicken broth or white wine for water. You may use the clarified butter recipe on page 498.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute littleneck clams or steamer clams for cherrystone clams, and chicken broth or white wine for water. You may use the clarified butter recipe on page 498.

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