Maine Steamers

Ingredients

Directions

Steamer clams are one of the finest traditional foods from the coast of Maine and they are easy to cook – but there are a couple of tips! Get fresh dug clams from a good source.  That’s the most important part of this recipe.  You want them just a couple of days out of the mud. Wash thoroughly to rinse away any mud or sand from the clams. If possible, purge the clams for two hours in fresh ocean water. If you can’t find ocean water, use tap water with “sea-salt” (1 tbsp of salt per gallon). After the purge, fill your pot with an inch of saltwater (ocean preferred but seasalt works). Don’t preheat the water, just add all the ingredients and turn on moderate heat. Steam them until the clams open and you can observe the body. This is after about 5-15 minutes – it depends on how many clams you have in the pot and how high the heat is. Some people like their clams more on the rare side and some like them well-done. Too well done and they can become “rubbery” so be careful not to overcook. After they are done, let them cool and de-shell and remove the membrane by hand. Be sure to save some of the “broth” to dip the clams in!!! Eat plain or with your favorite sauce. My favorite sauce is melted butter, “gahlic”, and a teeny bit of vinegar!!!