Steamed Clams with Horseradish-Dill Sauce
Horseradish and dill in sour cream add just the right tang to steamed clams.
Prep Time:
20 mins
Total Time:
1 hr 10 mins
Servings:
Makes 8 servings.
Ingredients
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24 live clams
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12 quarts cold water
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1 cup salt
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1 8-ounce carton dairy sour cream
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2 tablespoons snipped fresh chives
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1 tablespoon milk
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1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
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1 teaspoon prepared horseradish
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Snipped fresh chives (optional)
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 dillweed, 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. Makes 8 servings.
Make-Ahead Tip
Prepare sauce; cover and chill up to 24 hours.
Nutrition information
Calories 82, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 22 mg, Sodium 32 mg, Carbohydrate 2 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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