Steamers, commonly called soft-shell Atlantic clams or “long-necks,” are recognized by the siphon that extends from one side of the shell. Their shells are thinner than those of hard-shell clams such as quahogs, littlenecks, and cherrystones, but they are not actually soft. Prepared in the classic New England style, steamer clams are sweet, tender, and slightly briny — a simple and elegant starter for a seafood meal.
They’re quick to cook and require only a few ingredients to shine. Serve them with melted butter and fresh lemon for a traditional presentation, or use the broth as a flavorful dip. Handle cooked clams gently, as the meat can loosen from the shell.
Tips for Preparing Steamer Clams:
Because soft-shell clams don’t clamp shut as tightly as hard-shell varieties, they can contain sand. To clean them, place the clams in a large bowl and cover with cold salted water — about 1 tablespoon sea salt (or 2¾ teaspoons table salt) per quart of water, fully dissolved. Let them soak for two to three hours to encourage them to purge grit, then drain and rinse under cold running water. After cooking, transfer clams carefully so the meat doesn’t fall out of the shells.
If you’d like more ways to enjoy clams, consider classic preparations like Clams Casino or linguine with mixed seafood and marinara for a heartier dish.
Steamer Clams, New England Style
Pin Recipe
Rate Recipe
Print Recipe
Ingredients
- 4 lbs steamer clams
- 1/4 lb unsalted butter
- 1 lemon
Instructions
-
Soak the clams as described in the tips above to remove sand and grit.
-
Pour about 1 inch of water into the bottom of a large pot with a tight-fitting lid and bring it to a simmer. Add the clams, cover, and steam until all shells open, about 10 to 12 minutes.
-
While the clams steam, melt the butter and stir in the juice of half the lemon. Divide the butter into small serving dishes and cut the remaining lemon half into four wedges for serving.
-
When the clams are fully open, transfer them carefully to a bowl. Pour the cooking broth into individual dishes for dipping. If you notice sand in the broth, strain it through cheesecloth before serving.
-
To eat, remove the clam from its shell, strip the dark skin from the neck, dip the meat first in the broth, then in the lemon butter, and enjoy.
Notes
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.