Steamed clams
Steamed clams is a seafood dish consisting of clams cooked by steaming.
In the United States, steamed clams are usually made with small soft-shell clams (Mya arenaria) called steamers, and sometimes with other shellfish[1] harvested and served along the East Coast and in New England.[2]
Hard shell clams, sometimes known as
The clams used for steaming are usually cooked live. If in a hard shell, the clam should be closed when purchased and should open after being cooked.[6] Soft shell clams are open slightly (agape) while alive.[7] Larger chowder clams are not typically used for steaming.[8]
Preparation
There are many dishes based on steamed clams. In
The
Consumption
Live clams are rinsed carefully to remove sand and grit and then cooked in a large kettle of water with salt added. Lemon juice, beer, garlic, shallots, parsley, and wine are sometimes used.[4]
They are served with the cooking broth and melted butter.[4][5] The clam is given a few quick dips in broth to remove any lingering sand before being dipped in melted butter and eaten.[12] Steamers can be held by the siphon or "neck" when eaten. The covering of black skin is pulled away and removed as the clams are ingested.[13]
Steamers
Steamers are praised by many chefs, for instance
See also
References
- ISBN 978-1-58816-070-6. Retrieved April 23, 2009.
- ^ ISBN 978-0-684-85034-4. Retrieved April 23, 2009.
- ISBN 978-0-7645-8779-5. Retrieved April 23, 2009.
- ^ ISBN 978-0-671-73308-7. Retrieved April 23, 2009.
- ^ ISBN 978-1-56308-682-3. Retrieved April 23, 2009.
- ISBN 978-1-56924-534-7. Retrieved April 23, 2009.
- ISBN 978-1-58008-789-6. Retrieved April 23, 2009.
steamers clam.
- ISBN 978-0-399-51388-6. Retrieved April 23, 2009.
steamed clams.
- New York Times. Retrieved 2009-05-27.
- ISBN 978-1-58008-081-1.
- ISBN 978-0-7946-0487-5.
- ^ Novick, Susan M. (July 8, 2007). "Hands-On Clams". The New York Times. Retrieved April 23, 2009.
- ^ New York Times. Retrieved April 23, 2009.
- ISBN 978-0-8117-2923-9. Retrieved April 23, 2009.
- ISBN 978-0-671-69372-5. Retrieved April 23, 2009.