Serves:

Ingredients:

4 Pounds soft-shell clams (ste
6 c Water
1/3 c Vinegar
1/2 c Boiling water

Method:

Discard any broken-shell or open (dead) clams.
Place remaining clams in large container.
Cover with 6 cups water and vinegar; let stand 30 minutes.
Scrub clams in cold water.
Place clams in steamer* with boiling water.
Steam 5 to 8 minutes or until clams open at least 1/2 inch, removing clams as they open.
Serve hot in shells with melted margarine or butter and cups of chicken broth for dipping if desired.
4 SERVINGS; 50 CALORIES PER SERVING.
*If steamer is not available, place clams in 6-quart Dutch oven.
Add 1 inch boiling water; cover tightly.