Steamers (Steamed Baby Clams)

Steamed soft shell clams or "steamers" are a New England tradition, especially in the summer. This is casual fare, best served with many napkins or paper towels, and beer is the beverage of choice. Clams make the best first course before steamed or boiled lobster and are a great start to a barbeque.

Fresh clams contain shell debris and sand, so proper cleaning is essential. Use a coarse frying basket initially, shaking the clams under running water to get rid of surface sand and shell flakes. They should then be soaked for several hours in a large volume of cold, salted water to which cornmeal has been added. Be sure to keep clams cold.

The classic preparation is simply bringing an inch of water to a boil in a large pot and then to steam them until they are open, approximately seven to ten minutes. The broth is strained and served in cups with melted butter along side. The clam is removed from its shell and then the clam is dipped first into the broth and then the butter. Some sip the broth which is intensely flavored.

4 pounds soft shell clams (littlenecks and topneck quahog clams can also be use, soft shell clams are traditional) - See Types of Clams
1 stick butter
Lemon juice (optional)

In a large pot bring one inch of water to a boil over high heat. Add clams, cover and steam for 8 minutes. If all the clams are not open, continue cooking, checking every minute or so. While clams are cooking, melt butter, adding a tablespoon of lemon juice, if using, and divide among small bowls. When the clams are done, serve them immediately in individual bowls. Strain the broth through a strainer lined with paper towels or a coffee filter and serve in individual cups.

Serves 4 (1 pound clams per person)