Labor Day is the last excuse for as summer soiree. Make it memorable with lobster from Maine. It does not take hard work to love lobster! For a sublime Labor Day cook-out or dinner party we suggest … Lobster Tails: Don’t let the summer end without grilling lobster tails! We’ve got lobster tails hailing from the […]
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These days, minor indulgences that don’t break the bank are important. It doesn’t get any better than a dinner of fresh lobster – but even with its amazing, expansive coastline, finding the best lobster in California can be tricky. The Golden State is chock full of outstanding restaurants and fish markets, but where can a […]
Maine lobster has become famous for its bountiful meat and rich, delicious flavor. Florida has some native lobsters, but they cannot compare in taste or quality to genuine Maine lobsters. In Florida the local lobster is called a rock or spiny lobster (Panulirus argus). Unlike Maine lobsters, Florida lobsters do not have claws. It is […]
Is your favorite lobster shack shacky and weathered and in a fairly remote place near the ocean? Or, perhaps it is tacky and reminds you of a roadside hut. Find some the best lobster shacks in New England. Most shacks are a “no-frills” family establishments with a simple menu, and almost always have long lines […]
These days, minor indulgences that don’t break the bank are important. It doesn’t get any better than a dinner of fresh lobster – but finding the best lobster in New York City can be tricky. The Big Apple is chock full of outstanding restaurants and fish markets, but where can a seafood lover find the […]
How to Cook Fresh Steamer Clams
Preparing & Handling
- Because the shells are soft, you are bound to find a small number of clams broken. Shells may open or gape naturally: this does not necessarily mean the product is spoiled or dead. The siphon or neck, of a soft-shell clam will constrict when touched. A gentle tap on the shell will usually cause the clam to close. If a clam does not respond to a tap on its shell, or if the shell is broken, it should be discarded.
- Plan to cook your steamers soon after they arrive.
- To store clams in the shell, refrigerate (34-45 F) in a shallow bowl and cover with a clean damp cloth.
Allow 1 pound of steamers per person as an appetizer or 2 pounds per person as a main course.
Since steamers are raked from sand and mud flats, you will find some sand. A brine soak helps clams rid themselves of sand and grit before they’re cooked. Soak clams in a solution of 1/3 cup of salt in 1 gallon of water (just to cover) for about an hour in the refrigerator. Some cooks suggest adding a tablespoon of cornmeal to the salt mixture.
- Rinse shellfish under cold water and drain thoroughly before cooking.
- Add one to two inches of water or your favorite beer (this adds bite) in a large steamer or pot and add clams.
- Bring to a boil over high heat. Reduce heat to low and cover tightly. Steam clams for 3 to 5 minutes, until their shells open. Remove each clam as its shell opens and serve immediately. Discard any clams that are not open.
Serve steamers in a bucket or large bowl with cups of drawn butter and broth on the side. Simply pull the clam out of the shell with your fingers, dip in both broth and then the butter. You’ll also need to pull off the dark membrane that covers the edible “neck” of the clam. Eating steamers is messy, so have lots of bread for soaking up broth, and paper napkins for your fingers.