Preparation:
Scrub the clams well, rinsing in several changes of ice water to remove all the sand. Put the clams into a saucepan and add the water and celery. Cover and steam over medium heat for 6 to 8 minutes, or until the shells open. Be careful not to overcook. Strain the clam broth through a cheesecloth and reheat the strained broth quickly.
Serve the clams, hot, in a large deep bowl. Serve the hot clam broth and melted butter on the side, in separate bowls. |
