Maine Steamer Clams

Steamer Clams are mostly found in the New England clam flats (North of Cape Cod). They are considered to be soft shell clams whose shells are easily breakable.There are many local Maine companies who will ship to locations all around the world. To prevent breaking during shipping they are usually placed in a bed of seaweed.

Steamers Clams are also known as Softshell Clams, Clambake Steamers and Steamed Clams, Ipswich Clams

I have tried other varieties of hard shell clams but prefer the soft shell as they are tender and not as tough

Picking out Clams

In the New England states steamer clams can be purchased at the local grocery store or local fish market, my personal preferance is from local clam diggers.

A typical serving size is 1lb of steamers per person, if you are using steamers as an appetizer. As main course, you many want to purchase approximately 2lbs per person or maybe a little more depending how much you like steamers.

Steamer Clams are actually alive when you purchase them. There a a couple of things to look for when you make that purchase.

• Do not purchase steamers that are cracked or broken
• Avoid open clams unless. (you gently tap the clam shell and clam closes or its neck retracts then they are good.)
• Do not purchase any steamers that emit a strong oder this is an indication that the steamers are bad.

Most stores will place your steamer purchase in a paperbag. If you are traveling for more than 20 minutes to get home, ask the clerk to pack in a bit of seaweed. This will help cushion the steamers and help prevent cracking.

• Do NOT place steamers directly in ice or in cold water.
• Do NOT enclose steamers in a plastic bag, this will suffocate the Steamers

Storing Clams

You can store steamers in the paper bag you brought them home in, or in an open container with a damp paper towel in refrigerator for up to two days (48 hours). I tend to cook them within 24 hours.

Cleaning Clams

Steamers are dug out of dirt and sand, and should be cleaned before they are cooked.

Approximately 2 hours before cook time you will want clean your clams.

Using a stiff vegetable brush gently scrub the outer shell clam under cold running water. Next in a large bowl or bucket, add 1/3 of cup of salt,1 tablespoon of cornmeal to 1 gallon of water (or just enough to cover your steamers. Soak the clams for approximately 1 hour in the refrigerator.

The theory behind soaking the clams is the clam will expel dirt/grit

Steaming Clams

In a large stockpot, pot or steampot, place 1 cup of water.

Bring water to a boil, over high heat, place clams in the pot

Reduce heat to medium. Steam clams 5 to 7 minutes or until clams open, remove clams as they open discarding any un-opened clams. Serve in small bowls with melted butter

(For anyone who wishes to make any type of seafood chowder later on, save the water that the steamers were boiled in as this can be used as stock for the chowder. This can also be frozen for future use.

For experimenters there are a coulple of other variations of this as well

On occasion my family will use beer to steam thier clams, instead of water use 12 oz of dark beer (family preference Sam Adams Boston Lager)

in another verison of the recipe some will use white wine the ratio's may vary but the most common is half water/half wine

(These two variants do not make good fish stock