Steamed Clams – Jersey Steamers
Steaming littleneck clams is a simple yet delicious way to enjoy these tender and flavorful shellfish.
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!