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3 cups water
6 small red potatoes
1 teaspoon salt
4 ears fresh corn, husked
2 dozen littleneck clams, cleaned
1/4 cup (1/2 stick) butter, melted
1. In a large deep skillet, combine water, potatoes, and salt over high heat. Cover and cook 18 to 20 minutes, or until potatoes are almost fork-tender.
2. Add corn and clams. Cover and cook 5 minutes, or until clams open. DISCARD ANY CLAMS THAT DO NOT OPEN. Serve with melted butter for dipping.
NOTE - For dessert, how about making s'mores by stacking graham crackers with pieces of a chocolate bar and marshmallows? Just microwave them for a few seconds, until the chocolate and marshmallows are gooey. Be ready to eat 'em right away!
Mr. Food, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2007 by Ginsburg Enterprises Incorporated. All rights reserved.
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