I've recently started steaming clams, but have only done it a couple of times. In the past when other people did it, I remember them as opening pretty wide. But when I've been doing it they only open a little bit, and I have to cut the muscles on each side to get them open the whole way.

The use of unsalted butter is imperative for this recipe, otherwise it is way too salty! NOTE: FDA's recommendations are to soak steamer clams for several hours in seawater (or 1/3 cup coarse kosher salt and 1 gallon water) to which you have added 1 cup cornmeal. Use kosher or sea salt as the

Mix all ingredients with...crumbs to make 20 clams . Sprinkle with paprika...butter or Parmesan cheese. Bake at 350 degrees for...then broil for 5 minutes.

Put water and salt in a bowl. Soak asari in the water overnight. Wash asari in water and drain. Put asari in a pan and pour sake. Place a lid and steam asari on high heat for few minutes until clams are open.