Steamers Calm
It’s summer time which means clam bakes and lobster bakes. Steamers are one of the most popular items at these events. Steamers are very popular in New England but are becoming more popular in Maryland , New Jersey and Delaware.

Steamers inhabit 4 – 12 inches below the surface of fine sand or sandy mud areas from Labrador to North Carolina. They can also be found in a number of locations along the Pacific coast. Steamers are soft shell clams which make them break very easy. You need to use a lot of care when digging them up. Steamers under 2 inches should be replanted neck upright covered with a thin layer of sand. Too much sand can smother them.

Steamers should be cooked within 48 hours of purchase. They can be stored under refrigeration for up to two days in an open container covered with a clean damp cloth. Never store steamers on ice or in a sealed bag since steamers need to breath in order to stay alive. Before cooking the steamers, they should be placed in a large bowl or bucket with water, 1/3 cup of salt and about a handful of cornmeal for 2 hours. This will help remove most of the sand in the steamers. Any dead steamers will float to the top while the live ones will sink.

As the name suggests steamers are just that, steamed. Traditionally, they are cooked in a large pot with a little water on the bottom and a lid on top. Below are two different ways to cook steamers that will add more flavor.

Garlic Wine Steamers

1 ounce garlic
12 ounce of White Wine

Sautee garlic on the bottom of a large pot, being careful not to burn it.

Place steamers in the pot and pour the white wine over it and quickly put the lid on to keep as much of the steam in the pot as possible.

Cook the steamers till they just start to open.

Serve with the broth & melted butter.

Beer Steamers

Same as the recipe above except replace 12 ounces of beer for the white wine.

Be careful not to over cook the steamers otherwise they will become tough and rubbery.

These recipes are also good with mussels & clams.