Making New England Steamers

Bring 2 1 2 cups water 1 4 onion 1 bay leaf 1 quartered celery stalk and a few peppercorns to a boil in a large pot.

Making new england steamers.

Come to the east coast for a good ol fashioned new england clam boil. No lobster dinner is complete without new england steamers. Few summer seafood traditions in new england are as anticipated as the first batch of steamed clams aka steamers. Soak them in salted or seawater with a few handfuls of cornmeal for 15 minutes.

Or make it yourself at home. Making them a perfect vehicle for stuffies. There is nothing like a big bowlful of steamers and an ice cold beer. 3 to 6 per person.

Maine soft shell clams are the best for steaming. This delicious meal made up soft shell clams aka steamers potatoes onions hot dogs sausage and chourico or linguica. Use littleneck manila or steamer clams. 1 soak the steamers in sea water or salty water.

It is great for feeding large groups and is a summer time favorite. Add 3 pounds scrubbed steamer clams. After a while you ll notice that each clam has a foot that will. Ideally if you have the time place the steamers in a bucket and cover with several inches of sea water or salty water a tablespoon of sea salt completely dissolved in every quart of water and let sit several hours in a cool place not in direct sunlight preferably overnight.

Cover and cook until they open about. Recipe for new england steamer clams. Corn on the cob. 1 2 to 1 cob per person.

Drain and rinse again. For optimum fresh sweetness shuck just before cooking. Rinse clams several times in cold running water. But enjoyed year round.

Sitting down to the two bowls one heaped with steamers the other to collect the discarded shells plus a few carefully arranged cups of broth and hot butter for swishing and dunking is a time honored tradition surpassed only by the lobster that sometimes follows them.