Steamed Clams
A pile of New England steamers are one of summer’s simplest pleasures. Follow our steamed clams recipe for the perfect batch.
By Yankee Magazine|Jun 30 2016|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThe New England seashore is known for its fresh food, and shellfish is an enticing treat for locals and vacationers alike. One of the region’s best dishes is steamed clams, and when prepared with this butter and broth combination, it is all the more desirable. Many of our readers recommend the seafood be steamed with beer, but even if you choose to use the traditional method of water, this steamed clams recipe bursts with the taste of a New England summer.
LEARN MORE: New England Steamed Clams
Yield:
Ingredients
6 dozen clams
water
butter, melted
Instructions
One hour before serving, scrub 6 dozen softshell clams with vegetable brush in cold water; rinse with water until free of sand. Place clams in steamer or on rack in large kettle with 1 cup boiling water (or enough to cover bottom). Cover kettle with tight-fitting lid and steam over low heat just until clams open, about 5 to 10 minutes. Serve steamed clams in soup bowls with individual cups of butter. Pour broth into mugs and sprinkle with a little chopped parsley. To eat: With fingers, pull clams from shells by the neck; dip first in broth to remove any sand, then into butter. Everything except the tough skin of the neck may be eaten. The broth can be drunk when the sand settles to the bottom.
This is the way I always steamed clams until one day someone suggested that I steam them in beer. I have never used water to steam them since.
If you have never had clams steamed in beer, you have to try it. 1 can of beer will steam a lot of clams. You don’t taste the beer, but it makes the clams so tender and sweet tasting. I will never use water again.
I suggest you don’t use water. The clams become dry and lack much taste. Use 1 can of beer and you will have the best tasting clams yet!
I agree with using the beer. I also soak the steamers in water with corn meal for about 2 hours to remove the sand.
I also soak the clams in water and cornmeal to remove the sand. I normally soak for about 6 hours. I have never tried beer to steam the clams with, but will try that tomorrow! I also add sliced onions and dried onion soup mix to the liquid for a great dipping broth!
I also use water and cornmeal to clean. I have used beer to flavor, and have found the lighter beers do nothing. I started using dark beer, like a stout, and it gives GREAT flavor.
I try to keep my New England style steamed clams just that, with some Samuel Adams Boston Lager instead of water. I agree with a previous review, light beer does nothing for this recipe.
You must have Maine clams! Or… if you are in Canada…Digby clams are awesome. Get a large bucket of clean, cold seawater, fill with lots and lots of ice cubes….place the clams in the bucket for a number of hours the longer the better, clams love cold water and will suck it in and spit out every bit of sand. This works much better than the old story of cornmeal. Steam the clams in seawater, add some seaweed if you want the real taste of Maine …the broth will be rich and flavorful and yummy. Lots of good quality metled butter on the side….simple yet elegant. Drink beer and/or white wine while eating the clams…..ENJOY By the way, the attached photo appears to be of mussels not clams!!!!!
Those are great tips, Leslie! Thanks for sharing. I had never heard about saltwater and ice method of getting rid of the sand. The attached photo does look a bit like mussels, but those are actually clams.
I’d love to have real long neck steamed clams but living in central Florida doesn’t give me that opportunity. Growing up in MA was the best of the best and teach
Bing me what real seafood tastes like.
If you go in to any shop and ask for Quahogs, you’ll get the large hardshell clams used for stuffing (clams casino) and chowder. The article suggested that “Quahogs” were any hard shelled clam… not in any restaurant I’ve worked in Maine, New Hampshire or Massachusetts. Perhaps that’s a Connecticut/ NYC term; the editor of the food section of the NYtimes made the same mistake, and from Cape Cod to Bangor he got “corrections” Ok, Enough trivia… this is a good recipe! but at the end of the day… steaming in cold water, which I can then filter after cooking and drink with clams and drawn butter is the best.
Being a Mainer all my life I never knew about some of these hints. Thank you !!