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Ingredients
 24 live clams
 12 quarts cold water
 1 cup salt
 1 8oz carton dairy sour cream
 2 tbsp snipped fresh chives
 1 tbsp milk
 1 tbsp snipped fresh dill or 1 tsp dried dill weed
 1 tsp prepared horseradish
Optional
 Snipped fresh chives
Directions
1

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.

2

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.

3

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

About 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.

Ingredients

 24 live clams
 12 quarts cold water
 1 cup salt
 1 8oz carton dairy sour cream
 2 tbsp snipped fresh chives
 1 tbsp milk
 1 tbsp snipped fresh dill or 1 tsp dried dill weed
 1 tsp prepared horseradish
Optional
 Snipped fresh chives

Directions

1

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.

2

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.

3

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

Horseradish-Dill Steamed Clams
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