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Steamed Clams with Horseradish-Dill Sauce

Makes: 8 servings
Prep 20 mins Cook 5 mins Stand 45 mins
Steamed Clams with Horseradish-Dill Sauce
  • 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)

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.

From the Test Kitchen
  • Prepare sauce; cover and chill up to 24 hours.
Nutrition Facts (Steamed Clams with Horseradish-Dill Sauce)
  • Servings Per Recipe 8,
  • cal. (kcal) 82,
  • Fat, total (g) 6,
  • chol. (mg) 22,
  • sat. fat (g) 3,
  • carb. (g) 2,
  • pro. (g) 4,
  • sodium (mg) 32,
  • Percent Daily Values are based on a 2,000 calorie diet

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