Comments on: New England Steamed Clams | Guide & Recipes

By: Terry

Terry — Sun, 21 Aug 2022 19:26:26 +0000

I live on the CT coast and love seafood. When we were much younger, one of my best friends introduced me to steamers. She and her husband lived on a tiny houseboat docked at the local marina. Many a weekend afternoon, you could find us all sitting on the floor of the houseboat, front door open, devouring steamers and throwing the shells overboard into the water, returning them back from whence they came! Such happy times…and I swear, eating them that way just made them taste that much better!!

By: Geri Reski

Geri Reski — Sun, 21 Aug 2022 13:25:42 +0000

Gosh…here in Arizona, it’s hard to get FRESH clams! Once in a while Costco will have them…but not often! SAD!

By: Burt B

Burt B — Wed, 17 Aug 2022 20:45:16 +0000

We always washed the bushel with water, then sprinkled corn meal over layers of the clams. Repeated over the day. Clams eat the corn meal and when steamed you get an added bonus.

By: Gary R Noce

Gary R Noce — Wed, 17 Aug 2022 11:53:49 +0000

In reply to aaron@aaronbauch.com. I forgot to mention the best place to get clam fritters is at Kate's in Brewster Cape Cod. Their crab roll it wonderful too.

By: Gary R Noce

Gary R Noce — Wed, 17 Aug 2022 11:51:47 +0000

In reply to Tom Anderson. Steamers, to me, are the best tasting clam. You must make sure to remove the black skin off the leg of the clam. I love them with its broth and salted butter. They are also great chopped up and put in clam fritter with its broth. So good !!

By: aaron@aaronbauch.com

aaron@aaronbauch.com — Fri, 13 Aug 2021 12:03:11 +0000

Throw some beer into the water! This works for any shellfish including shrimp, steamers, lobstah etc. The beer should be browm or amber but an IPA works too. And you may find you don’t need butter after you dip the clam in the broth!

By: LMorse69@tampabay.rr.com

LMorse69@tampabay.rr.com — Thu, 03 Jun 2021 14:16:17 +0000

We used one of those vintage Presto pressure cookers for our clam bakes. You’d throw the clams on the bottom with a little water, then you had all these baskets that you could layer all the way to the top-so it would be linguesa, breakfast sausage, cod, red potatoes & corn. Was wonderful. Now I’m in Florida & clams for steaming are hard to find. People don’t know what they’re missing.

By: robertb82

robertb82 — Fri, 14 Aug 2020 23:34:51 +0000

Ah, steamers and cherrystones. Dad would steam the cherrystones with garlic and butter. Once done he’d pour off the broth in a mug or a bowl. We would have a feast dipping the clams in broth and butter. And we didn’t have to peel any necks. I place cherrystones on a grill and when they open up I put dabs of homemade bbq sauce, some sweet some spicy hot.

By: amullen24@yahoo.ca

amullen24@yahoo.ca — Fri, 14 Aug 2020 23:06:54 +0000

In reply to DANIEL E VERY. You are correct, here in Nova Scotia we harvest bar clams to make rapure Also extract the meat and cook them in the oven in the shell with bread crumbs cheese lemon juice maybe a little white wine

By: lobster12@comcast.net

lobster12@comcast.net — Fri, 14 Aug 2020 17:03:44 +0000

‘Large kettle of water’? I don’t think so unless you want to have boiled clams instead of steamed. Just an inch or less of water- you don’t want the broth diluted!

By: duh32738@yahoo.com

duh32738@yahoo.com — Fri, 14 Aug 2020 15:27:13 +0000

In reply to LEE NOBLE. check your local W/D they can order them they are costly but good i am from ri do i know what you mean

By: Reader Last

Reader Last — Fri, 14 Aug 2020 13:25:56 +0000

Grew up on Connecticut shoreline. Old yankees say put steamers . whenin pot with cold water, covered when fully steaming lift cover three times and they are done, never let me down. I now live in SW Florida and am able to get steamers from local fish market they come from NE. can,t get cherrystones,good local hard shell clams but small.