New to the group. I am looking for a receipe and procedure to Steam Pis-Clams.
I love seafood & I would rather in this day and age cook it at home.
I live near Frederick, MD, but 1 of my daughters lives in Woodbridge, VA, and I found a source of the Pis-Clams at Wegmans in Woodbridge. They come in a net bag about 3 lbs at a very very reasonable price. I could not find a posted receipe here and was just wondering if someone reading might have one?
Please reply, thanks, Nedrog
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I get them sometimes from the Wegmans in Hunt Valley. I just wash them very well, salt a pot of water, bring to a boil and add the clams...cook until they open. (Save the broth for drinking...it is yummy) Then pile em on a plate, get a cup of clarified butter...pull off the neck covering, dip the clam in broth then butter.
What time shall I come over ;-)
Agreed, crosby, but steam 'em (That's why they're called steamers.) in 1/2 in. water for dryer clams and richer broth. Also shuck raw, dip in batter and fry for fried clams. Or shuck and make some clam chowdah. I even shuck and use w olive oil and garlic in pasta dishes. I just gotta walk 200 yds to dig them. Eat some soft shell crab for me will ya? Doesn't exist here.
ps We used to call them "pissers" because of the stream of water that shoots out of the clam hole in the mud or sand.
First soak them in a tub of cold water. This helps get rid of some of the grit and the clams that rise to the top should be discarded; they are not healthy to eat. Fill a pot with an inch of water and a sliced onion. Heat to boiling and add the clams. Cook about 5-8 minutes until they open and serve with clarified butter and broth. We call them steamers.
Ayuh, some folks put corn meal in the tub of cold water to help purge sand from the steamahs. Dunno about the onion though. Sounds like sumthun an new Yawk Yankeees fan would do. A little rockweed in w/ the steamahs helps give natral flavah. But just don'tt put no tomato in thah or you'll have some of that infernal Mahattan style chowdah.