STEAMED CLAMS CHESAPEAKE

4 dozen small soft shell clams, in shell (OR 3 dozen cherrystone clams, in shell)
Salt and pepper, for sprinkling
Seafood seasoning, for sprinkling, if desired
1/2 cup water
Melted margarine or butter (for serving)

Wash clams thoroughly. Place in large pan. Sprinkle lightly with seasonings. Add water, cover tightly, and bring to boiling point. Reduce heat and steam 10 to 15 minutes or until shells open wide. Drain clams, reserving liquid. Strain liquid.

Serve clams hot in shells with separate containers of clam liquid and melted margarine or butter.

Makes 4 servings as an appetizer; 2 servings as a main dish
From: Recipelink.com
Source: Recipe pamphlet: Tastes of the Chesapeake Bay, Seafood Marketing Authority, not dated