HOME > Chowhound > Home Cooking >
What's your latest food quest? Tell us about it
TELL US

Steamer Clam Ideas please

ElsieB Jul 20, 2007 05:34 AM

We are going to Maine for a week near an extremely pristine place for digging steamers (its the only time all year that I eat clams). Besides steamed clams and chowder, any interesting ideas would be appreciated. All my cookbooks tend to use the other kind of clams (littlenecks) in most of the recipes. Nothing too elaborate as we will be visiting a non serious cook. Thanks.

  1. b
    Bostonbob3 Jul 20, 2007 06:04 AM

    From the New England Master:

    http://www.epicurious.com/features/ch...

    1. d
      dude Jul 20, 2007 06:25 AM

      Batter and Fry! All the best fried clams in Maine are whole belly clams (steamers) that are dredged in batter (not crumbs).

      1. d
        DougRisk Jul 20, 2007 07:20 AM

        Can someone explain to me the difference between Steamers and Clams? Or is there a difference?

        When I was younger, I worked at a bulk food store that would put on a "Fish Show" every 2 weeks. We would sell Alaskan King Crab, Shrimp/Prawns, and Steamers. The line for the Steamers was easily twice as long as the other two COMBINED!

        Ian Lewis

        3 Replies
        1. re: DougRisk
          b
          Bostonbob3 Jul 20, 2007 07:27 AM

          A steamer's just a soft shell clam (that's usually steamed).

          Beloved up here in New England. Even a popular tailgate food at Pats games.

          1. re: Bostonbob3
            d
            DougRisk Jul 20, 2007 09:41 AM

            Thanks.

          2. re: DougRisk
            j
            Jimbosox04 Jul 20, 2007 05:29 PM

            It is my understanding that when someone speaks of "Clams" they are referring to the Hard Clam or Quahog, pronounced in Boston "Ko-Hog", When they are referring to "Steamers" usually they are referring to littlenecks, topnecks, or the smaller cherrystone variety. The "Clams" that most are usually speaking of when talking about "Chowda" are the larger "Chowder Clams" or Quahogs. Hope this helps...another Bahstonian doing his best !!!

          3. j
            Jimbosox04 Jul 20, 2007 10:04 AM

            Clams Casino are always great with a nice cold beer !!

            1. c
              Christnp Jul 20, 2007 02:16 PM

              I'm a purist when it comes to those yummy, soft-shell steamers. Either steam or fry them, with minimal seasoning. Anything else will obliterate that delicate, fresh-from-the-sea flavor. Besides, their big 'stomachs' are probably not all that appealing when chopped up into recipes. Dig up some quahogs if you must exercise your creative culinary talents!

              1. wino22 Jul 20, 2007 04:34 PM

                How about lightly sauteeing them with vermouth or white wine, butter, a little lemon juice, garlic, diced roma tomatoes and fresh herbs? It's easy and takes no time at all.

                1. j
                  Jimbosox04 Jul 20, 2007 05:10 PM

                  Here is another great one to try if you like Chorizo sausage and beer !!

                  http://allrecipes.com/Recipe/Clams-an...

                  Show Hidden Posts