20:
206:
97:
87:
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. Soft shell clams are open slightly (agape) while alive. Larger chowder clams are not typically used for steaming.
157:
They are served with the cooking broth and melted butter. The clam is given a few quick dips in broth to remove any lingering sand before being dipped in melted butter and eaten. Steamers can be held by the
154:
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.
693:
174:: "Plentiful and inexpensive during the summer, especially in the Northeast, steamers are one of the great treats of the season." They are found in shallow waters from the
659:
809:
142:, crabs, potatoes, and onions in a metal bucket. The layers are separated by seaweed and steamed over a fire outdoors and served family style as at a
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551:
508:
464:
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346:
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334:
Fish
Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood
1764:
234:
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62:
802:
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The Good
Housekeeping Illustrated Cookbook: America's Bestselling Step-by-Step Cookbook, with More Than 1,400 Recipes
294:
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194:. They are sold in tanks and can also be shipped directly to consumers, but their shells sometimes get cracked.
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or "neck" when eaten. The covering of black skin is pulled away and removed as the clams are ingested.
138:
is a traditional preparation that includes clams layered with other ingredients such as corn, lobster,
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689:
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to North
Carolina, and have been found in Florida and Europe. They can be dug up by amateur
171:
159:
634:
Modern Thai Food: 100 Simple and
Delicious Recipes from Sydney's Famous Longrain Restaurant
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76:, can also be steamed. They are categorized by size— the smaller ones are called
19:
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Outdoors: a personal selection from 20 years of columns from the New York Times
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182:. Steamers have been transplanted to the West Coast and are available from
96:
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39:
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73:
31:
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925:
191:
143:
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418:
Cooking up U.S. history: recipes and research to share with children
631:
Boetz, Martin; Sam
Christie; David Thompson; Jeremy Simons (2007).
1627:
1436:
1386:
1275:
946:
787:
95:
18:
833:
45:
In the United States, steamed clams are usually made with small
35:
791:
694:"The Purposeful Cook; The Clams That Deserve to Be Steamed"
296:
50 Chowders: One-pot Meals : Clam, Corn & Beyond
123:, they are often cooked with white wine, onion, garlic,
410:
408:
127:, and butter. Steamed clams are also eaten in Japan (
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1007:
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832:
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535:
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415:Barchers, Suzanne I.; Marden, Patricia C. (1999).
170:Steamers are praised by many chefs, for instance
107:There are many dishes based on steamed clams. In
369:
367:
365:
80:, medium-sized ones topnecks, the larger ones
803:
684:
682:
538:Culinary Arts Institute Encyclopedic Cookbook
288:
286:
84:, and the largest are simply called quahogs.
8:
111:, steamed clams can be served with eggs. In
1550:
1441:
1202:
829:
810:
796:
788:
449:Beard, James; Callvert, Isabel E. (2001).
579:"Food: The Way We Eat - Double Happiness"
245:
72:Hard shell clams, sometimes known as
7:
331:Johnson, Paul; Petzke, Karl (2007).
421:. Libraries Unlimited. p. 86.
14:
658:Novick, Susan M. (July 8, 2007).
726:. Stackpole Books. p. 123.
534:Berolzheimer, Ruth, ed. (1988).
204:
115:, steamed clams are served with
16:Seafood dish consisting of clams
610:. Ten Speed Press. p. 58.
61:harvested and served along the
1:
374:Grad, Laurie Burrows (1991).
262:. Hearst Books. p. 162.
577:Mones, Nicole (2007-08-05).
377:Make It Easy, Make It Light
188:Vancouver, British Columbia
57:, and sometimes with other
1791:
720:Livingston, A. D. (1999).
254:Good Housekeeping Magazine
131:are large steamed clams).
1728:
1312:Black-foot opihi/Hawaiian
102:Gloucester, Massachusetts
1183:Placopecten magellanicus
1027:New Zealand green-lipped
604:Sananikone, Keo (1999).
487:Peterson, James (2007).
452:The James Beard Cookbook
1765:American seafood dishes
1688:Acanthopleura granulata
1257:(group of four species)
754:Bryant, Nelson (1990).
119:, ginger, or herbs. In
1770:Chinese seafood dishes
1681:Acanthopleura echinata
1591:Atlantic white-spotted
1042:Asian/Philippine green
637:. Tuttle. p. 30.
293:White, Jasper (2000).
225:List of seafood dishes
104:
24:
1617:Amphioctopus fangsiao
1261:South African abalone
1133:("true oyster" genus)
899:California butterclam
457:Marlowe & Company
230:List of steamed foods
136:New England clam bake
99:
22:
1342:Ribbed Mediterranean
857:Grooved carpet shell
762:Simon & Schuster
459:. pp. 115â119.
382:Simon & Schuster
301:Simon & Schuster
100:Dish of steamers in
1760:New England cuisine
1337:Rayed Mediterranean
931:Japanese littleneck
692:(August 25, 1993).
542:. Perigee. p.
339:John Wiley and Sons
220:List of clam dishes
34:dish consisting of
1710:Land snail farming
1124:Gillardeau oysters
842:Atlantic jackknife
723:Shellfish Cookbook
665:The New York Times
607:Keo's Thai cuisine
384:. pp. 76â77.
105:
25:
1737:
1736:
1715:Gastropod anatomy
1674:Chiton magnificus
1659:
1658:
1636:New Zealand arrow
1540:
1539:
1536:
1535:
1411:Kelletia lischkei
1376:Littorina sitkana
1322:Yellow-foot opihi
1192:
1191:
1086:Colchester native
771:978-0-671-69372-5
733:978-0-8117-2923-9
644:978-0-7946-0487-5
617:978-1-58008-081-1
553:978-0-399-51388-6
510:978-1-58008-789-6
466:978-1-56924-534-7
428:978-1-56308-682-3
391:978-0-671-73308-7
348:978-0-7645-8779-5
310:978-0-684-85034-4
269:978-1-58816-070-6
1782:
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1465:Chorus giganteus
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1166:Pecten jacobaeus
873:Mactra stultorum
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660:"Hands-On Clams"
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47:soft-shell clams
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1054:(mussel family)
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905:Senilia senilis
819:
818:Edible mollusks
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764:. p. 167.
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341:. p. 87-.
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303:. p. 114.
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1698:Related topics
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699:New York Times
690:Pepin, Jacques
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584:New York Times
569:
565:steamed clams.
552:
526:
522:steamers clam.
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1601:Pacific giant
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1022:Mediterranean
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950:(razor genus)
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28:Steamed clams
23:Steamed clams
21:
1775:Thai cuisine
1686:
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1672:
1615:
1606:Southern red
1502:
1495:
1488:
1463:
1437:Other snails
1409:
1374:
1181:
1164:
1150:Atlantic bay
1128:
1116:
1081:Southern mud
953:
945:
903:
884:Ocean quahog
871:
775:. Retrieved
756:
749:
737:. Retrieved
722:
715:
703:. Retrieved
697:
669:. Retrieved
663:
653:
633:
626:
606:
599:
588:. Retrieved
582:
572:
564:
557:. Retrieved
537:
529:
521:
514:. Retrieved
490:
482:
470:. Retrieved
451:
444:
432:. Retrieved
417:
395:. Retrieved
376:
352:. Retrieved
333:
326:
314:. Retrieved
295:
273:. Retrieved
258:
248:
235:Steamed hams
180:clam diggers
176:Arctic Ocean
169:
156:
153:
133:
128:
106:
86:
82:cherrystones
71:
54:
51:Mya arenaria
50:
44:
27:
26:
1750:Clam dishes
1651:Neon flying
1357:Periwinkles
1317:Turtle/talc
1250:Green ormer
1160:New Zealand
1130:Crassostrea
1111:Sydney rock
989:New Zealand
911:Smooth clam
879:Blunt gaper
212:Food portal
150:Consumption
92:Preparation
78:littlenecks
67:New England
1744:Categories
1568:Bottletail
1555:Cuttlefish
1515:Freshwater
1459:Korean mud
1422:Pear whelk
1198:Gastropods
1155:Great/king
1101:Windowpane
1096:Portuguese
1032:California
936:Razor clam
916:Soft-shell
590:2009-05-27
499:. p.
241:References
117:lemongrass
63:East Coast
38:cooked by
1563:Spineless
1427:Lightning
1395:Channeled
1052:Mytilidae
941:Pod razor
862:Hard clam
777:April 23,
739:April 23,
705:April 23,
671:April 23,
559:April 23,
516:April 23,
472:April 23,
434:April 23,
397:April 23,
354:April 23,
316:April 23,
275:April 23,
59:shellfish
53:) called
1731:Category
1646:Humboldt
1596:Big blue
1454:Mud-flat
1405:Kellet's
1245:Greenlip
1240:Blacklip
1142:Scallops
825:Bivalves
198:See also
166:Steamers
125:shallots
113:Thailand
55:steamers
40:steaming
1665:Chitons
1578:Octopus
1546:Inkfish
1528:Nerites
1417:Knobbed
1304:Limpets
1289:Elegant
1276:Conches
1266:Chilean
1207:Abalone
1091:Pacific
1076:Olympia
1071:Eastern
1063:Oysters
1009:Mussels
966:Cockles
955:Paphies
852:Geoduck
491:Cooking
140:mussels
74:quahogs
65:and in
32:seafood
1586:Common
1471:Bailer
1400:Common
1387:Whelks
1370:Banded
1365:Common
1347:Rustic
1119:/Bluff
994:Sydney
984:Goolwa
974:Common
926:Tuatua
768:
730:
641:
614:
550:
507:
463:
425:
388:
345:
307:
266:
192:Canada
160:siphon
144:picnic
129:oosari
121:France
1628:Squid
1611:Mimic
1523:Apple
1327:China
1284:Queen
1230:Green
1225:Black
1215:White
1177:Yesso
1037:Brown
979:Blood
947:Ensis
894:Venus
867:Horse
834:Clams
109:China
36:clams
30:is a
1481:Land
1255:PÄua
1235:Pink
1106:Rock
1047:Date
1017:Blue
779:2009
766:ISBN
741:2009
728:ISBN
707:2009
673:2009
639:ISBN
612:ISBN
561:2009
548:ISBN
518:2009
505:ISBN
474:2009
461:ISBN
436:2009
423:ISBN
399:2009
386:ISBN
356:2009
343:ISBN
318:2009
305:ISBN
277:2009
264:ISBN
134:The
1446:Sea
1294:Dog
1220:Red
544:328
501:110
186:to
1746::
760:.
696:.
681:^
662:.
581:.
563:.
546:.
520:.
503:.
495:.
455:.
407:^
380:.
364:^
337:.
299:.
285:^
190:,
146:.
69:.
42:.
811:e
804:t
797:v
781:.
743:.
709:.
675:.
647:.
620:.
593:.
476:.
438:.
401:.
358:.
320:.
279:.
49:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
