You can steam any clam you like (in fact, you can steam any mollusk you like), but soft-shell clams (steamers) are traditional. (Razor clams usually are steamed also, but they are hard to find.) To a great degree, soft-shell clams are steamed because it is difficult to purge them entirely of sand. If you steam them, the resulting broth gives you a flavorful dip in which you can rinse the clams clean before popping them in your mouth or dipping them in melted butter. Steam as many or as few as you like.
Rinse:
4 to 8 pounds soft-shell steamers or razor clams
in several changes of water until the water runs clear and there is little or no sand at the bottom of the sink or pot. Place the clams in a large pot with an inch or so of water. Cover the pot, turn the heat to high, and cook the clams, shaking occasionally, until they are all open, 5 to 10 minutes. Meanwhile, melt in a small pan over low heat:
1/2 pound salted butter (optional)
When the clams are done, remove them to a large bowl. Strain the broth, then taste and season with:
Salt and ground black pepper to taste
Put bowls of the broth on the table. Serve the clams so that everyone can dip them in the broth and then in the butter. Or serve them plain or with:
