Ingredients
| 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 dillweed |
| 1 teaspoon prepared horseradish |
| Snipped fresh chives (optional) |
Preparation
| 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. |
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