crossposts snipped

Chef R. W. Miller > wrote:

> STEAMED CLAMS
>
> Wash and scrub the shells.
>
> Put them in a kettle without water, cover closely, and cook till the shells
> 1/2 open, or more.
> Take them out with a skimmer, pour the clam water into a pitcher, and let it
> settle.
> Straining is not sufficient, as the fine sand will go through the finest
> strainer; but the water will be clear if care be taken not to disturb the
> sediment.
[snip]

A Mrs. Lincoln's Boston Cook Book recipe lifted verbatim without
attribution from
<http://www.seafoodfish.com/html/steamedclams1884.html>.

Victor