Horseradish-Dill Steamed Clams
The addition of horseradish gives the sauce for this recipe a real kick and fresh dill is best if you can get it… otherwise dried is fine. Remember to throw out any clams that do not open during steaming. Makes 8 servings
24 live clams
12 quarts cold water
1 cup salt
1 8-ounce carton dairy sour cream
2 tablespoons snipped fresh chives
1 tablespoon milk
1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
1 teaspoon prepared horseradish
Snipped fresh chives (optional)
To clean clams, scrub them under cold running water. In a 4-quart Dutch oven combine 4 quarts of the water and 1/3 cup of the salt. Add clams and soak for 15 minutes. Drain and rinse. Discard water. Repeat twice. Rinse clams well.
Meanwhile, for sauce, in a small mixing bowl stir together sour cream, chives, milk, dill or dill weed, and horseradish. Cover and chill until serving time. Garnish with snipped fresh chives, if desired.
To steam clams, in the same Dutch oven add water to 1/2-inch depth; bring to boiling. Place clams in a steamer basket. Place basket of clams in Dutch oven. Cover and steam for 5 minutes or until clams open. Discard any clams that do not open. Serve with sauce
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