New Jersey Steamed Clams Recipe

Classic Beach Dinner of Steamed Clams I Call Steamers

Traditions are good, especially when they are connected to food. Every year, we head down to the beach in Avalon, New Jersey, and it is our first-night tradition to prepare steamed clams, fresh Jersey corn, and a Caprese salad with Jersey Beefsteak tomatoes, local basil, and fresh mozzarella.

My wife Meg and I were surprised at how young the kids were when they started enjoying steamers. I know there was no way I was eating steamers when I was 6 years old, but both my girls could eat their body weight in these succulent little clams. In the first few years, we would buy a bag of 25, but that quickly grew to 50 in no time.

Now, it takes 100 steamers to satisfy everyone's appetite, and that's done with a couple of pieces of corn and a plateful of tomatoes. I'm unsure if it's the steamers the kids love or the melted butter you dip into.

I believe that clams, lobster, and giant crab legs are just conduits for butter. Of course, our fresh local steamers have a sweet flavor all their own and a unique texture, but it's the butter that makes them special.

Steamed Clams Jersey Style

Jersey Steamers At the Beach

Preparing steamers requires only a big pot with a cover and a steamer basket to keep the steamers off the bottom. However, if you don't have one, don't fret—you can still steam the clams without one.

There are lots of great Internet recipes for making fancier steamers. Most of these recipes flavor the broth with onions, garlic, parsley, wine, or all of the above, and then use the broth to serve the clams or to dunk in.

The way we serve them cannot be any more basic, although I would like to try adding other ingredients someday.

Note: I have read on other sites (but have not found it on the FDA site) that the FDA recommends you soak your clams in seawater with one cup of cornmeal added for several hours. If you don't have seawater, substitute ⅓ cup of coarse kosher salt added to one gallon of water.

I have never taken this step, but it is probably a good idea if you are concerned about safety.

Note About These Clams

I always get emails from people saying these are not steamers but cherrystone or little neck clams. Technical, you are correct.

In New Jersey, the term "steamers" is often used to refer to little neck clams when prepared by steaming, even though traditionally, “steamers” usually refer to soft-shell clams. Here are some reasons why this terminology might be used:

1. Preparation Method: Littleneck, hard-shell clams (usually Mercenary mercenary) are often steamed in New Jersey. The name "steamers" likely comes from the cooking method rather than the specific type of clam.
2. Regional Terminology: Regional differences in seafood terminology can lead to variations in the names of different clams. In New Jersey, the term "steamers" might have evolved to include little neck clams due to local culinary traditions and preferences.
3. Menu and Marketing: Restaurants and seafood markets might use the term "steamers" to appeal to customers familiar with steamed clams as a dish, regardless of whether they are soft-shell or hard-shell clams.
4. Simplification: Using a single term like “steamers” simplifies the ordering and marketing process. Customers looking for steamed clams can be reassured that the term ‘steamers’ encompasses all types of steamed clams, making the ordering process more straightforward and comfortable.
5. Cultural Adaptation: Cultural adaptations occur over time as people move and communities grow. For example, the local New Jersey community could use “steamers” to refer to steamed little neck clams, which could result from such adaptations.

While "steamers" traditionally refer to soft-shell clams, in New Jersey, the term is also used for little neck clams when prepared by steaming, reflecting local culinary practices and regional language variations.

📖 Recipe

Print Recipe

Steamed Clams – Jersey Steamers

Steaming littleneck clams is a simple yet delicious way to enjoy these tender and flavorful shellfish.

Prep Time5 minutes mins

Cook Time12 minutes mins

Total Time17 minutes mins

Course: Main Course

Cuisine: American

Keyword: clams, steamers

Equipment

• 1 large pot with lid
• colander or strainer
• 1 scrubbing brush optional

Ingredients

• 2 pounds cherry stone clams or little neck clams
• 1 cup water for steaming
• 2 cloves garlic minced
• 1 lemon cut into wedges
• fresh herbs parsley or thyme, optional
• butter for dipping

Instructions

Clean the Clams

• Start by rinsing the clams under cold running water to remove surface dirt or sand. A scrubbing brush can help clean the shells thoroughly.
• To purge the clams of any remaining sand, place them in a bowl of cold, salted water for 20-30 minutes.
• After soaking, give them a final rinse.

Prepare the Cooking Liquid

• Add 1 cup of water or white wine in a large pot. Minced garlic can enhance the flavor. Fresh herbs like parsley or thyme can also be included for an aromatic touch.

Steam the Clams

• Bring the liquid to a boil over high heat. Once it reaches a rolling boil, carefully add the cleaned clams to the pot. Cover the pot with a tight-fitting lid to ensure the clams steam properly.

Cook the Clams

• Allow the clams to steam for about 5-7 minutes, occasionally shaking the pot gently to ensure even cooking. The clams are done when they open wide. Be sure to discard any clams that do not open, as they might not be safe to eat.

Serve

• Transfer the steamed clams to a serving bowl using tongs or a slotted spoon. Serve them hot with lemon wedges and melted butter for dipping. A garnish of fresh herbs can add a nice visual and flavor touch.

Notes

Do not overcrowd the pot; steam the clams in batches if necessary.

Steamed clams pair wonderfully with crusty bread to soak up the flavorful broth.

This method ensures the littleneck clams are cooked just right, preserving their delicate taste and tender texture. Enjoy!

Some of My Favorite Seafood Recipes