New England Steamers Recipes

HOW TO COOK AND EAT STEAMER CLAMS

How to Cook and Eat Steamer Clams image

How to make soft shell steamed clams, otherwise known as steamers, a specialty of New England. These steamed clams are fun to eat and taste delicious.

Provided by Elise Bauer

Categories How To Clam New England Shellfish

Time 25m

Yield 6

Number Of Ingredients 2

Ingredients

3 to 4 pounds of soft shell steamer clams
1/2 cup butter, melted

Steps:

Place steamer water in bowls for serving: Carefully remove the cooked clams from the pot, placing them in a serving bowl. Do not discard the clam broth left in the pot. Instead pour a bit of the hot broth into bowls for serving. Put the melted butter into small bowls for dipping.

Nutrition Facts : Calories 218 kcal, Carbohydrate 3 g, Cholesterol 78 mg, Fiber 0 g, Protein 14 g, SaturatedFat 10 g, Sodium 788 mg, Sugar 0 g, Fat 16 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

NEW ENGLAND STEAMERS

New England Steamers image

Provided by Food Network Kitchen

Time 25m

Yield 3 pounds steamer clams

Number Of Ingredients 0

Ingredients

Steps:

Bring 2 1/2 cups water, 1/4 onion, 1 bay leaf, 1 quartered celery stalk and a few peppercorns to a boil in a large pot. Add 3 pounds scrubbed steamer clams; cover and cook until they open, about 10 minutes (discard any that do not open). Drain, then strain the liquid. To eat, remove the clams from their shells and rinse in the liquid. Dip in melted butter and serve with lemon wedges.

NEW ENGLAND STEAMED CLAMS

New England Steamed Clams image

Provided by Food Network

Time 35m

Yield 2 to 3 servings

Number Of Ingredients 5

Ingredients

4 pounds soft-shell clams
Cornmeal
1 rib celery
8 sprigs parsley
Hot melted butter, for serving

Steps:

Rinse clams several times in cold, running water. Soak them in salted or seawater with a few handfuls of cornmeal for 15 minutes. Drain and rinse again.
Fill a steamer with 1-inch cold water, celery and parsley and bring to a boil. Add clams all at once. Bring back to a boil, then cook for about 4 minutes, shaking the pot from time to time, until clams open. (If you wish, cook 3 to 4 minutes longer, to kill off harmful bacteria that may exist.)
Remove steamers with a spider or a large slotted spoon to serving bowls. Open spigot of steamer and strain broth into small bowls for serving. If your steamer does not have a spigot, ladle broth into bowls, leaving behind any debris. Serve steamers immediately with broth and hot melted butter for dipping.

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