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Steamed Clams Chesapeake
48 Small soft-shell clams in shell -OR- 36 cherrystone clams in shell
3 tb Old Bay Seasoning
1/2 ts Salt
1/4 ts Pepper
1 c Water
Melted butter or margarine
Wash clams thoroughly; place in a large dutch oven. Sprinkle lightly with seasonings. Add water; cover and bring to a boil. Reduce heat, and steam 10 to 15 or until shells open wide. Drain clams, reserving liquid. Strain liquid.
Serve clams hot in shells with clam liquid and melted butter.
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