If you can get your hands on some steamer clams from Maine, and a gallon of sea water, and a package of gluten free instant polenta - the kind that cooks in 3 minutes because it is really "pre-cooked," then you can make a really special treat.
Scrub the clams, discarding any that are dead. Pour the cold, fresh sea water in a large pot, sprinkle with about 1/4 pound of instant polenta and stir. Add the live clams. Let sit for about 8 hours. You will notice that as they are left undisturbed the clams will extend their neck-like parts and start spitting out sand and grit, replacing the sand and grit in their stomachs with instant polenta! That means that when you cook them they will have an automatic polenta stuffing.
Steam the clams using a very small amount of tap water in the bottom of a large covered pot. Heat them on high until they are fully cooked - 10 to 20 minutes. They should all be opened up. Serve with melted butter with a little fresh garlic grated in to it for flavor.
© Gf-Zing! | Alice DeLuca
