Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy, wide pot over ...

Start a large stock pot or pasta pot of water to boil. Add about a tbs of kosher salt per 3 qts. of water. Scrub clams with a small brush under running water. This removes the sand. Heat olive oil ...

Clean: Soak clams in cold water for 15 minutes to loosen any grit. Slide into a strainer and rinse well under cold water. Scrub clams, discarding any with cracked shells. Dry clams with a kitchen ...

Scrub clams; discard any that do not close when tapped. In saucepan, cover and steam clams and wine over high heat until clams open, 4 to 5 minutes. Strain into bowl, reserving broth. Discard any ...

Start a large stock pot or pasta pot of water to boil. Add about a tbs of kosher salt per 3 qts. of water. Scrub clams with a small brush under running water. This removes the sand. Heat olive oil ...