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Steamer Clams
What's so hard about cooking steamer clams? Because if you don't do it right you can't enjoy eating them. Why? Because of the sand or they are broken or over cooked. OK let's start with how to wash steamers in fresh water. Take a large pot half filled with water. Water goes first or you will break the shells when you drop them in the pot. You cant wash a bushel of steamers all at once. Thirty clams at a time into the water. Swirl the clams and water around for about 30 seconds. Take the clams out. Now start to empty the pot but not so fast, like a gold prospector would do looking for gold but you are looking for sand. If there is none, your golden. It probably means the whole bushel is clean. But if there is sand, you need to wash the clams again. Important, do not mistake the little white flakes at the bottom for sand. The white flakes are bits of clam edge that broke off when they were swirled. If there is sand and a lot of it, you will have to repeat the process until there is little or no sand. Lots of sand means you received a bushel that was dug by a no good for nothin, lazy butt, soon to be unemployed clam digger from across the bay using a hose dredge. The hose pushes sand into the shell. It sounds like and easy way to dig clams but it don't work. They were dug wrong and not purged of the sand.
OK, lets cook the clams put an inch of water in a large pot and carefully add the clams. Throw away any broken or dead clams (you can tell if they are dead if you touch their long droopy neck and the clam does not pull it back or move it at all or if it is wide open and smells funny). One dead clam will make a big stink when you steam the clams. It wont hurt the other clams but the plate of clams will have a strong odor. Believe me you will find the stinker if you look. When in doubt throw it out, if it moves throw it in the pot.
Put the pot on the stove with the burner on high. Use a tall pot because when they really start to boil, the pot will pop it's lid and spill broth out. You have to cover the pot with a lid not necessarily a tight lid, a little loose is good. In about ten minutes steam will start to come out when it really starts coming out, shut the fire off; take it off the burner if it starts to over flow. Leave the lid on for a few minutes. Let them cool down a little and carefully remove them so as not to break the shells, they are like thin cheap china. Place them on a large platter. Pour off the broth in to small bowls and put a pat of butter in each one.
To eat a steamer you remove it from the shell and pull the neck warmer from the clams neck. Wash the clam by holding it by the neck and swirling it in the hot broth and then dip in the melted butter and pop it in your mouth. You can also sip the broth and put oyster crackers in it after all the clams are gone. Some restaurants are saving the broth and serving hot water instead. Varmits, think theys smart.
A dirty trick that an old girl friend of mine used to do was to not remove the skin and dipped the clam in butter and ate only the belly throwing away the neck. She could go through a plate of clams like a Sea Gull. She was from Connecticut where they talk very fast and are very fast at eating clams if they aren't paying for them. Nutmeggers!