- Steamer Clams. Also called soft-shell, Ipswich, or Essex clams, the species Mya arenaria is mainly found in New England, where clams live buried in the sediment on tidal flats.
- Littleneck Clams. The term “littleneck” actually refers to the size of the clams, not to a specific variety. ...
- Pacific Littleneck Clams. While the above holds true on the east coast, out west, you’ll find Pacific littleneck clams, which are actually a different species (Leukoma staminea, similar to Manila ...
- Manila Clams. Also abundant on the west coast, Manila clams (Venerupis philippinarum) are often called Japanese littlenecks.
- Clam Recipes. Ready to sink your teeth into some succulent shellfish? In this fragrant dish, littlenecks are sauteed in clam juice, Chinese bean sauce, ginger, garlic, and soy sauce.
How to make the best steamed clams?
Steaming Preparation
- Check for any cracked or damaged shells, toss them in the garbage.
- Place them in a large bowl or pot then cover with cold water (you’ll want the water level a few inches above the top of the clams).
- Add approximately 2/3 cup of salt per 2 quarts (8 cups) water, then mix the water and clams with your hands to distribute the salt.
What is the best way to steam clams?
What is the best way to steam clams?
- To steam - cook clams, you will need at least 1 pound clams, 1/4 cup white wine, 1 teaspoon minced garlic, and 1 tablespoon butter.
- Preheat a large saucepan to a medium heat.
- Pour clams into the saucepan.
- Once the clams have been coated, add about 1/4 cup of wine per dozen clams.
- After about 4 minutes, remove the lid.
How to properly cook steamer clams?
Ingredients
- 3 pounds/1.3kg clams
- Water (or white wine)
- 2 slices onion (optional)
- 1/4 teaspoon thyme (optional)
- 2 sprigs parsley (optional)
- 2 tablespoons lemon juice (+/-)
- Unsalted butter
- Sea salt
- Optional - other aromatic herbs/spices that you might like to add include fennel and/or bay leaves; a few threads of saffron; finely sliced chili, etc.
What is the best recipe for Steamed clams?
Steps to Make It
- Gather the ingredients. Featured Video
- Add the clams to a bowl of salted, cold water (add about 1/4 cup of salt to a 1/2 gallon of water). ...
- Add the butter to a large pot, one that’s large enough to fit the clams as well. ...
- Add the chicken bouillon to the onions and stir to combine. ...
- Cover the pot with a lid. ...
Which clams are best for steaming?
Steamers, littlenecks, and cherrystones are the best clams for steaming. There are two basic types of clams to choose from: soft and hard. Soft-shell clams—a misnomer because their shells aren't soft at all—have a small necklike siphon sticking out between their shells. They're also known as steamers.
What kind of clams are steamers clams?
Also called “steamer clams” or “long-neck clams,” soft-shell clams are oval in shape with an often protruding dark neck, or siphon. Small and tender, soft-shell clams are what we use for frying, but they're also (as the name implies) fantastic steamed or in chowder.
Are little neck clams the same as steamers?
steamers. You might be wondering about the difference between littlenecks and steamers. While littlenecks have a hard shell, steamers have a soft shell. And soft-shell clams are often referred to as “steamers” or “fryers” because they're never eaten raw.
What is a steamer clams called?
Also called soft-shell, Ipswich, or Essex clams, the species Mya arenaria is mainly found in New England, where clams live buried in the sediment on tidal flats.
What is the difference between steamers and steamed clams?
In the United States, steamed clams are usually made with small soft-shell clams (Mya arenaria) called steamers, and sometimes with other shellfish harvested and served along the East Coast and in New England. Hard shell clams, sometimes known as quahogs, can also be steamed.
What is the best clam to eat?
A Buyer's Guide to the 7 Clams Everyone Should KnowCHOWDER. (Mercenaria mercenaria) ... STEAMER. (Mya arenaria) ... CHERRYSTONE. (Mercenaria mercenaria) ... NEW ZEALAND COCKLE. (Austrovenus stutchburyi) ... RAZOR. (Ensis directus) ... MANILA. (Ruditapes philippinarum)
What clams are not edible?
Unlike crabs, you won't be able to eat the entirety of a soft shell clam. The clamshell is thinner and more brittle than its hard shell cousins, but not edible. Shell colors are typically shades of white and gray, with a chalky appearance.
What is the difference between Little Neck clams and cherrystone clams?
If you order littleneck or cherrystone clams in a restaurant, you're eating the same species. The difference between the two is simply a matter of size. Mercenaria mercenaria, the hard shell clam, also is known as the quahog. Native Americans used the shells as wampum.
Do you eat the black part of steamers?
Holding the clam by its black "neck," dip it several times in the clam broth. The "broth" is strictly for dipping, by the way, not for sipping. The dipping washes sand off the clam and imparts the tang of the sea. Dip the clam in the melted butter and pop the whole thing in your mouth.
Can you eat steamer clams raw?
The two most popular types of clam to eat are steamed soft-shell clams (otherwise called “steamers”) and hard-shell clams eaten raw. By learning the proper method and etiquette for eating both types of clams, you can confidently indulge in this culinary delight.
Are steamer clams good?
Soft-shell clams are called steamers because they're best served that way! Tender and extremely rich and sweet, these small clams are traditionally steamed and enjoyed dipped in drawn butter. Steamer clams have soft and brittle shells and do not completely close since the long neck or siphon gets in the way.
Where are steamer clams found?
To find steamers, head out at low tide and look for sandy areas. Walk along the low-tide line and look for tiny holes in the sand – these are clues that steamers live below. Digging steamers is more work than digging quahogs because they live much deeper. Most steamers reside 6 to 12 inches below the surface.
Quahog
The Narragansett tribe of Native Americans waded and dove for these clams, which dominate the clam-scape of the East Coast. They called the local mollusk poquauhock, which morphed into "quahog" as it entered the English language.
Steamers
Steamers are also known as soft-shells, and as that name implies, these clams have a brittle exterior, leaving shell crumbs behind in the mud of the Northeast, where they grow. The mud's level of acidity changes the color of their shell: for more flavor, look for darker shells.
Manila
Also known by its Japanese name, asari, this is what many on the West Coast know as a steamer clam, and is one of the most widely cultivated clams in the world. Unlike East Coast steamers, though, these are hard-shell clams, perhaps the smallest and sweetest you’ll find on a table in the US.
Atlantic Razor
Named for its resemblance to a straight razor, this species, easily distinguishable from the Pacific razor clam, also goes by the name Atlantic jackknife.
Cockle
Hugh Fearnley-Whittingstall describes the difference between clams and cockles as negligible on the beach, but in the kitchen, “Clams are posh. Cockles are common.” Really, they’re nearly the same, with the main difference being the direction the ridges on the shell run (from side to side on clams, from hinge to edge on cockles).
Pacific Razor
The meaty Pacific razor clam grows all along the entire West Coast, even up to Alaska, providing ample supply for the booming export industry, enthusiastic recreational diggers, and a small domestic commercial harvest. Read more about them in this complete guide to catching, cleaning, and cooking the Pacific razor clam .
Geoduck
The funny-named (“gooey-duck”) giant clam with an even funnier appearance serves as a symbol of the Pacific Northwest, though it grows all the way up into Canada and Alaska and is considered a delicacy in Asia.
Stir-Fried Clams with Spicy Bean Sauce
In this fragrant dish, littlenecks are sauteed in clam juice, Chinese bean sauce, ginger, garlic, and soy sauce. Serve it as a first course or add steamed rice and treat it as a main. Get our Stir-Fried Clams with Spicy Bean Sauce recipe.
Clam Chowder Dinner Board
The classic thick and chunky stew feeds twelve hungry seafood lovers in this Insta-worthy dinner board. A large bowl of steaming bacon- and parsley-flecked chowder is surrounded by baguette slices, oyster and butter crackers, and individual baby shrimp cocktails. Get the Clam Chowder Dinner Board recipe.
Beer Steamed Clams
Beer adds more flavor than water ever could in these simple steamed clams with garlic, lemon, parsley, and black pepper. Select an easy-drinking ale, a hoppy IPA, or a Hefeweizen for the clams to soak in, and serve cold bottles or cans of the same brew alongside. Get the Beer Steamed Clams recipe.
New England Style Fried Clams
Some recipes call for cutting larger species of clams into strips before frying them. These start with perfectly-sized littlenecks, which are meaty without being chewy, and fried in a combination of buttermilk, cayenne pepper and corn meal.
Clams Casino
A staple at seafood and fancy restaurants for decades, you don’t come across this appetizer too often on menus these days. But its combination of clams, bacon, breadcrumbs, garlic, parmesan cheese, and butter broiled until bubbling and brown is as irresistible as ever. For the traditional presentation, serve them over rock salt.
Rhode Island Stuffies
Rhode Island’s take on stuffed clams includes spicy sausage as the pork product to complement the shellfish; Portuguese linguiça or Spanish chorizo is your best bet. Get the Stuffies Stuffed Clam recipe.
Clams on the Half Shell with Apple Ginger Mignonette
Raw oysters might get all the attention, but freshly-shucked littlenecks are less expected and just as delicious. These are topped with a mignonette made with chopped apple, shallot, ginger, mirin, rice vinegar, and red pepper. Get the Clams on the Half Shell with Apple Ginger Mignonette recipe.
Steaming Preparation
Tip: People tend to overcook steamer clams. Follow our prep and cook instructions carefully.
Cooking Clams
These little guys aren’t a treat when overcooked, but it’s impossible to give a specific time for cooking (since it depends on mollusk size, quantity, and even the cookware used).
Preparation
Check for any cracked shells, toss them in the garbage. Also if there is any shells that are open and do not close when tapped on they are likely dead and need to be discarded.
Cooking Clams
Be careful not to OVERCOOK! They are done as soon as the shells open wide.
