Steamed Little Neck Clams with Parmesan Cheese

Last week I bought a dozen of Little Neck clams on sale for $3.99. There are many names of hard shell clams available in US and A. Clams can be eaten raw, steamed, boiled, baked or fried: the method of preparation depends partly on the size and species of the clam.Little Neck clams are small, hard-shelled clams with a shell diameter of less than 2 inches. They are harvested on both the East and West coasts of the United States. These clams have a slightly chewy texture and a flavor that runs from sweet to salt.I decided to steam the Little Neck clams with Parmesan cheese and the results of this simple dish is naturally scrumptious!!

Ingredients:

1 dozen Little Neck clams
1 lemon,cut into 1/4
1/4 cup grated Parmesan cheese
handful cut cilantro
Method:

1:Wash the clams under cold water. Scrub the shells with a brush if necessary.Placed clean clam in an aluminum plate or tray.Then sprinkle Parmesan cheese over the clams.
2:Prepare steamer with water at high heat.When water is rolling boil,place the clam on the steamer,let it's steam for 5-10 minutes until the clams have opened. Throw away any unopened clams.
3:Remove clams from steamer and sprinkle some cut cilantro.Serve clams warm with lemon wedges.Drink the juice or soup from the steamed clams,it's absolutely sweet!