Steamed Clams with Horseradish-Dill Sauce
- 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.
- 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.
- 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)
- Per serving:
- 82 kcal ,
- 6 g fat
- (3 g sat. fat ,
- 22 mg chol. ,
- 32 mg sodium ,
- 2 g carb. ,
- 4 g pro.