- Dozen Little Neck Clams
- Tabasco Sauce
- 1 lemon
- olive oil
Run the clams under cool water and scrub clean with a stiff brush, discarding any that are open and won’t close when tapped on a firm surface.
Fill a bowl with cold water, add 2 tbsp of flour and place the clams in there for 30 mins.
In a stockpot place a steamer basket and add water just to the the basket level. Bring to a boil then add the clams, cover and steam until fully opened, about 5 minutes.
Serve immediately with lemon wedges.