Steamers (also known as soft-shell Atlantic clams), are easily identified by the siphon that protrudes from one side of the shell. The siphon has also given them the nickname of “long-necks.”
Their shells are not actually soft, just a good deal thinner than hard-shelled varieties like quahogs, littlenecks, and cherrystones. We like them cooked and served in the traditional New England style. They’re very easy to prepare and make a wonderful prelude to a fresh seafood dinner.
Tips for Preparing Steamer Clams:
Because soft-shell clams don’t close tightly like their hard-shell cousins, they might contain a little sand. To get them clean before cooking, place them in a large bowl and cover with salted water – 1 tablespoon sea salt (2-3/4 teaspoons table salt) per quart of water, thoroughly dissolved.
A two to three-hour soak should be adequate. Drain and rinse lightly under cold water.
Once the clams are cooked, handle them gently – they can fall out of the shells rather easily.
More Clam Recipes:
Steamer Clams, New England Style
Ingredients
- 4 lbs steamer clams
- 1/4 lb unsalted butter
- 1 lemon
Instructions
- Soak the clams according to the directions listed in the tips below
- Add about 1-inch of water to the bottom of a large pot with a tight-fitting lid. Bring to a simmer, then add the clams. Cover the pot and steam until all of the shells have opened wide, about 10 to 12 minutes.
- While the clams are cooking, melt the butter and add the juice from half the lemon. Pour the butter into individual serving dishes and set aside. Cut the remaining half of the lemon into 4 wedges for serving.
- Once all the clams have opened fully, carefully scoop them into a bowl. Pour the broth into individual serving dishes for dipping.
- Note: You may want to strain the broth through cheesecloth if you see any sand accumulated in the bottom.
- To eat, remove the clam from the shell and strip the skin off the neck. Dip it first in the broth, then in the butter.
glenn schwar says
Always used distilled water and a little cornmeal to get them ready. I tried this and all the steamers died within 1/2 hour
Lynne Webb says
Hi Glenn,
Not sure what the problem would have been but I’m sorry you had a bad experience. We’ve been making steamers this way for 40 years and never had a problem.
Juliana Tibbet says
Hello from eastern Canada! Ive been digging my own soft shelled clams for 40 years …..mostly cooking over an open campfire. Ive read with interest that you put water in the bottom of a pot them add the clams. Its been my experience that you need no water added the clams will produce there own and use this water to dippiest the prepared clam in before dipping in butter and lemon. Going clamming (I dig by hand) to Kouchibequac National Park on Monday…..yum
WP Sullivan says
We add about 2/3 cup of white wine at the same time we dump the clams into the boiling salted water. Our ol’ skool friends substitute beer for the wine 2/3 cup, then drink the rest.
Lynne Webb says
Both those ideas sound good! We’ll have to give them a try some time.
KAREN says
Great recipe ~my family loves steamers and if you follow the steps outlined -you will get great results!
Lynne Webb says
Hi Karen,
We made steamers all the time when we lived in Rhode Island. Now, living in Florida, they are a rare treat. Glad you’re a fan!
Benjamin Frear says
Looks great – nice recipe! Definitely re-tweeting this!