The best part of digging steamers is eating them!
After a day in the sun and hands in the sand, there is nothing better than sitting down to eat the fruits of your labor. Enjoy the sweet, salty taste of the sea…and make sure to dip them in butter!
Cleaning and Storage
Rinse clams to remove any exterior dirt and debris.
If not cooking immediately, store rinsed clams under a damp towel in an open container in the refrigerator for up to three days.
If clams are suspected of sandiness, before cooking soak them for 20 minutes to an hour in a tub of cool water with a sprinkle of cornmeal and one tablespoon salt per gallon of water. Drain and rinse.
- 1 lemon, cut in wedges (optional)
- 1 small yellow onion, cut in wedges (optional)
- a large handful parsley, chopped (optional)
- lightly salted butter, for serving (optional)
Place lemon, onion, and parsley (or other aromatics you enjoy) in a big, roomy pot. Add an inch of water and bring to a simmer. Add the clams. Cover and cook over medium heat until all clams have opened (around 10 to 12 minutes), stirring occasionally throughout the cooking process.
Please Note: Discard any clams that have not opened.
Serve with small bowls of the cooking broth for rinsing, and melted butter for dipping, if you like.
Words and photos by Jessica Bradley who can be found on Cape Cod all summer long; clamming and catching crabs with her kids, throwing sticks for her dogs, and gratefully breathing in the salt air.