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Steamers are soft-shelled or long-neck clams. They tend to be sandy, so many cooks like to purge them before cooking. To purge, follow the recommendations of the FDA"s Seafood Hotline. They advise soaking steamers for several hours in seawater (or 1/3 cup salt and 1 gallon water) to which you have added 1 cup cornmeal. Even with purging, the broth in the bottom of the steamer pot will still contain some sand. Strain the liquid through cheesecloth, then let it settle for a few minutes before using it for dipping or sipping. If you think this is too much fuss, you've never tasted a good steamer. 1 1/2 cups dry white
wine Combine wine, celery, onions, parsley stems, garlic, bay leaves, red-pepper flakes and 1 cup water in a large pot big enough to comfortably hold clams. Bring to a boil, add the clams, cover and steam over medium-high heat until the clams are completely opened, 5 to 7 minutes. (Discard any that do not open.) Use tongs or a slotted spoon to transfer the clams in the shells to a large bowl. Pour the broth through a cheesecloth-lined strainer over clams and serve.
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