Steamed clams

Steamed clams is a seafood dish consisting of clams cooked by steaming.

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[1] harvested and served along the East Coast and in New England.[2]

Hard shell clams, sometimes known as quahogs, can also be steamed. They are categorized by size— the smaller ones are called littlenecks, medium-sized ones topnecks, the larger ones cherrystones, and the largest are simply called quahogs.[3][4][5]

The clams used for steaming are usually cooked live. If in a hard shell, the clam should be closed when purchased and should open after being cooked.[6] Soft shell clams are open slightly (agape) while alive.[7] Larger chowder clams are not typically used for steaming.[8]

Preparation
Dish of steamers in Gloucester, Massachusetts

There are many dishes based on steamed clams. In China, steamed clams can be served with eggs.[9] In Thailand, steamed clams are served with lemongrass, ginger,[10] or herbs.[11] In France, they are often cooked with white wine, onion, garlic, shallots, and butter. Steamed clams are also eaten in Japan (oosari are large steamed clams).

The New England clam bake is a traditional preparation that includes clams layered with other ingredients such as corn, lobster, mussels, crabs, potatoes, and onions in a metal bucket. The layers are separated by seaweed and steamed over a fire outdoors and served family style as at a picnic.

Consumption

Live clams are rinsed carefully to remove sand and grit and then cooked in a large kettle of water with salt added. Lemon juice, beer, garlic, shallots, parsley, and wine are sometimes used.[4]

They are served with the cooking broth and melted butter.[4][5] The clam is given a few quick dips in broth to remove any lingering sand before being dipped in melted butter and eaten.[12] Steamers can be held by the siphon or "neck" when eaten. The covering of black skin is pulled away and removed as the clams are ingested.[13]

Steamers

Steamers are praised by many chefs, for instance Jacques Pépin: "Plentiful and inexpensive during the summer, especially in the Northeast, steamers are one of the great treats of the season."[13] They are found in shallow waters from the Arctic Ocean to North Carolina, and have been found in Florida and Europe.[14] They can be dug up by amateur clam diggers.[15] Steamers have been transplanted to the West Coast and are available from San Francisco to Vancouver, British Columbia, Canada. They are sold in tanks and can also be shipped directly to consumers, but their shells sometimes get cracked.[2]

See also

References
  1. Good Housekeeping Magazine, ed. (2001). The Good Housekeeping Illustrated Cookbook: America's Bestselling Step-by-Step Cookbook, with More Than 1,400 Recipes. Hearst Books. p. 162. ISBN 978-1-58816-070-6. Retrieved April 23, 2009.
  2. White, Jasper (2000). 50 Chowders: One-pot Meals : Clam, Corn & Beyond. Simon & Schuster. p. 114. ISBN 978-0-684-85034-4. Retrieved April 23, 2009.
  3. Johnson, Paul; Petzke, Karl (2007). Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood. John Wiley and Sons. p. 87-. ISBN 978-0-7645-8779-5. Retrieved April 23, 2009.
  4. Grad, Laurie Burrows (1991). Make It Easy, Make It Light. Simon & Schuster. pp. 76–77. ISBN 978-0-671-73308-7. Retrieved April 23, 2009.
  5. Barchers, Suzanne I.; Marden, Patricia C. (1999). Cooking up U.S. history: recipes and research to share with children. Libraries Unlimited. p. 86. ISBN 978-1-56308-682-3. Retrieved April 23, 2009.
  6. Beard, James; Callvert, Isabel E. (2001). The James Beard Cookbook. Marlowe & Company. pp. 115–119. ISBN 978-1-56924-534-7. Retrieved April 23, 2009.
  7. Peterson, James (2007). Cooking. Ten Speed Press. p. 110. ISBN 978-1-58008-789-6. Retrieved April 23, 2009. steamers clam.
  8. Berolzheimer, Ruth, ed. (1988). Culinary Arts Institute Encyclopedic Cookbook. Perigee. p. 328. ISBN 978-0-399-51388-6. Retrieved April 23, 2009. steamed clams.
  9. Mones, Nicole (2007-08-05). "Food: The Way We Eat - Double Happiness". New York Times. Retrieved 2009-05-27.
  10. Sananikone, Keo (1999). Keo's Thai cuisine. Ten Speed Press. p. 58. ISBN 978-1-58008-081-1.
  11. Boetz, Martin; Sam Christie; David Thompson; Jeremy Simons (2007). Modern Thai Food: 100 Simple and Delicious Recipes from Sydney's Famous Longrain Restaurant. Tuttle. p. 30. ISBN 978-0-7946-0487-5.
  12. Novick, Susan M. (July 8, 2007). "Hands-On Clams". The New York Times. Retrieved April 23, 2009.
  13. Pepin, Jacques (August 25, 1993). "The Purposeful Cook; The Clams That Deserve to Be Steamed". New York Times. Retrieved April 23, 2009.
  14. Livingston, A. D. (1999). Shellfish Cookbook. Stackpole Books. p. 123. ISBN 978-0-8117-2923-9. Retrieved April 23, 2009.
  15. Bryant, Nelson (1990). Outdoors: a personal selection from 20 years of columns from the New York Times. Simon & Schuster. p. 167. ISBN 978-0-671-69372-5. Retrieved April 23, 2009.
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