Instructions

Purge the Clams

1. In a large bowl add Ice Cubes, Cold Water and Coarse Sea Salt.
2. Scrub the clams of any sand or debris from their shells and place in the bowl.
3. Make sure the water covers the clams and let them sit for at least 25 minutes.
4. If they give off a lot of sand, repeat the process again

Cook the Clams

1. Add the balance of ingredients to the steamer pot and bring to a rolling boil.
2. Once the broth is boiling, add the clams to a steamer tray and put in the pot.
3. Cook covered for approximately 10 minutes and then begin checking to see if they have begun to open.
4. You can begin to remove the opened Clams and set to the side.

Garlic Butter Dipping Sauce

1. Heat Olive Oil over medium heat in a small sauce pan.
2. Add Garlic and saute for a minute or 2 being careful not to burn the garlic.
3. Remove garlic from the heat and put into a glass measuring cup.
4. Melt butter in the small sauce pan
5. Once the butter has melted, reduce heat to low and allow the butter to separate the milk fat. Keep a close eye on it so you don't burn the butter.
6. Once you see a large amount of white foam appear in the top of the pan, remove the butter from the heat and strain through some cheesecloth into the measuring cup with garlic.
7. Add the paprika and give it a gentle stir.