Cooking Time: 25 min
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.
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