6 dozen clams (if open , tap on shell. if it does not close, toss it)
1 cup water
1 cup melted butter
chopped parsley

With metal brush, under running cold water, scrubs clams free of sand.
In steamer over high heat, heat enough water to cover
bottom to boiling. On rack in steamer, place clams. Cover steamer with
tight fitting lid. reduce heat to low and steam clams just until they
open. approximately 5-10 minutes. Serve clams in soup bowls with melted
butter on the side.. Pour broth from clams into mugs or large bowl.
Sprinkle with parsley.

To eat: with fingers pull clams from shells by neck. dip first in
broth to remove any sand, then into butter (all except the tough skin of
the neck may be eaten. when sand settles to bottom, the broth may be
drunk,. if desired.