How Do You Steam Steamers?

You steam steamers (soft-shell clams) by using the steam from boiling water to cook them until their shells open. Here's a detailed guide:

Preparing Your Steamers

1. Purge the clams: Before steaming, place the steamers in a large bowl of cold, salted water (about 1/3 cup of sea salt per gallon of water) for at least 20 minutes, or up to a few hours. This allows them to expel sand and grit. Change the water a few times.
2. Scrub lightly: Just before cooking, lightly scrub the clams to remove any remaining debris from their shells.

Steaming Process

1. Prepare the steaming pot: Pour about 1-2 inches of water (or a mixture of water and beer/wine) into a large pot. You can add aromatics like garlic, lemon slices, or herbs for extra flavor.
2. Use a steamer basket: Place a steamer basket or colander inside the pot, ensuring it's above the water level.
3. Add the clams: Arrange the steamers in a single layer in the steamer basket. Avoid overcrowding.
4. Bring to a boil: Cover the pot tightly and bring the water to a rolling boil over medium-high heat.
5. Steam until open: Let the clams cook in the steam for about 5 to 10 minutes. Check frequently; they are done when their shells are wide open.
6. Remove from heat and serve: Once the steamers are open, immediately remove the pot from the heat. Discard any clams that didn't open during the steaming process, as these are likely dead and unsafe to eat.

Serving Steamers

1. Serve immediately: Steamers are best enjoyed immediately after cooking.
2. Serve with broth and melted butter: Traditionally, steamers are served with a small bowl of the steaming broth (strained to remove any remaining grit) for rinsing the clams, and a side of melted butter for dipping.
3. Remove the outer skin: Before eating, gently peel off the dark, rubbery skin that covers the siphon (neck) of the clam.

Summary

To steam steamers effectively, ensure they are purged of sand, steam them in a pot with boiling water until their shells open, and serve them hot with broth and butter. Remember to discard any unopened clams.