Steamed clams

Steamed clams is a seafood dish consisting of clams cooked by steaming.

In the United States, steamed clams are usually made with small soft-shell clams (Mya arenaria) called steamers, and sometimes with other shellfish^[1] harvested and served along the East Coast and in New England.^[2]

Hard shell clams, sometimes known as quahogs, can also be steamed. They are categorized by size— the smaller ones are called littlenecks, medium-sized ones topnecks, the larger ones cherrystones, and the largest are simply called quahogs.^[3]^[4]^[5]

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.^[6] Soft shell clams are open slightly (agape) while alive.^[7] Larger chowder clams are not typically used for steaming.^[8]

^ Good Housekeeping Magazine, ed. (2001). The Good Housekeeping Illustrated Cookbook: America's Bestselling Step-by-Step Cookbook, with More Than 1,400 Recipes. Hearst Books. p. 162. ISBN 978-1-58816-070-6. Retrieved April 23, 2009.
^ White, Jasper (2000). 50 Chowders: One-pot Meals : Clam, Corn & Beyond. Simon & Schuster. p. 114. ISBN 978-0-684-85034-4. Retrieved April 23, 2009.
^ Johnson, Paul; Petzke, Karl (2007). Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood. John Wiley and Sons. p. 87-. ISBN 978-0-7645-8779-5. Retrieved April 23, 2009.
^ Grad, Laurie Burrows (1991). Make It Easy, Make It Light. Simon & Schuster. pp. 76–77. ISBN 978-0-671-73308-7. Retrieved April 23, 2009.
^ Barchers, Suzanne I.; Marden, Patricia C. (1999). Cooking up U.S. history: recipes and research to share with children. Libraries Unlimited. p. 86. ISBN 978-1-56308-682-3. Retrieved April 23, 2009.
^ Beard, James; Callvert, Isabel E. (2001). The James Beard Cookbook. Marlowe & Company. pp. 115–119. ISBN 978-1-56924-534-7. Retrieved April 23, 2009.
^ Peterson, James (2007). Cooking. Ten Speed Press. p. 110. ISBN 978-1-58008-789-6. Retrieved April 23, 2009. steamers clam.
^ Berolzheimer, Ruth, ed. (1988). Culinary Arts Institute Encyclopedic Cookbook. Perigee. p. 328. ISBN 978-0-399-51388-6. Retrieved April 23, 2009. steamed clams.

[1] Good Housekeeping Magazine, ed. (2001). The Good Housekeeping Illustrated Cookbook: America's Bestselling Step-by-Step Cookbook, with More Than 1,400 Recipes. Hearst Books. p. 162. ISBN 978-1-58816-070-6. Retrieved April 23, 2009.

[50_chowdahs-2] White, Jasper (2000). 50 Chowders: One-pot Meals : Clam, Corn & Beyond. Simon & Schuster. p. 114. ISBN 978-0-684-85034-4. Retrieved April 23, 2009.

[3] Johnson, Paul; Petzke, Karl (2007). Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood. John Wiley and Sons. p. 87-. ISBN 978-0-7645-8779-5. Retrieved April 23, 2009.

[Light_and_easy-4] Grad, Laurie Burrows (1991). Make It Easy, Make It Light. Simon & Schuster. pp. 76–77. ISBN 978-0-671-73308-7. Retrieved April 23, 2009.

[Cooking_U.S._history-5] Barchers, Suzanne I.; Marden, Patricia C. (1999). Cooking up U.S. history: recipes and research to share with children. Libraries Unlimited. p. 86. ISBN 978-1-56308-682-3. Retrieved April 23, 2009.

[Beard_Cookbook-6] Beard, James; Callvert, Isabel E. (2001). The James Beard Cookbook. Marlowe & Company. pp. 115–119. ISBN 978-1-56924-534-7. Retrieved April 23, 2009.

[7] Peterson, James (2007). Cooking. Ten Speed Press. p. 110. ISBN 978-1-58008-789-6. Retrieved April 23, 2009. steamers clam.

[8] Berolzheimer, Ruth, ed. (1988). Culinary Arts Institute Encyclopedic Cookbook. Perigee. p. 328. ISBN 978-0-399-51388-6. Retrieved April 23, 2009. steamed clams.

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