Long Island Steamers

Updated: Aug 19, 2019


Every summer we set aside a few mornings at the beach to go clamming. We generally come home with a bucket of hard-shell clams, and I end making a pot of chowder while Brad and the boys grill the rest. This time we set out to get soft-shell clams, better known as steamers, and a favorite around our house. They're sweet and soft when steamed to perfection, hence the name. If you're lucky enough to find them whether you harvest them yourself or find them at your favorite fish market, I highly recommend it. Here's how we do it.


Ingredients for Long Island Steamers:


4 dozen steamers, clean by soaking in salty water for a few hours

1 cup finely chopped shallots

1 cup sliced celery

1/2 cup vermouth

3 cloves, garlic

1 cup of water

2 sticks of butter, melted

reserved cooking liquid


Time-Saving Tips: Pour yourself a glass of wine or beer because dinner will be ready in minutes.


Let's see what we need.

We're ready to cook.



I get everything ready before I start cooking.


Add half of the shallots, celery, garlic, wine and water in a large pot. Gently add the clams on top. The shells are very delicate and break easily. Sprinkle the rest of the vegetables and liquid on top. Cover the pot and bring to a boil. Once the clams open, they are cooked.


They're ready! They turned out perfectly and absorbed the flavor of the shallots, garlic, and wine. Transfer the clams in individual bowls and set out a bowl of the reserved cooking liquid and melted butter. To eat, remove the clam from the shell and gently pull the skin off the siphon. Then dip into the reserved cooking broth to wash away any sand that might be hiding and then dip in melted butter. It's that simple.


Enjoy!


Long Island Steamers:

main dish

  • 4 dozen steamers, clean by soaking in salty water for a few hours

  • 1 cup finely chopped shallots

  • 1 cup sliced celery

  • 1/2 cup vermouth

  • 3 cloves, garlic

  • 1 cup of water

  • 2 sticks of butter, melted

  • reserved cooking liquid

  • Add half of the shallots, celery, garlic, wine and water in a large pot. Gently add the clams on top. The shells are very delicate and break easily. Sprinkle the rest of the vegetables and liquid on top. Cover the pot and bring to a boil. Once the clams open, they are cooked.

  • Time-Saving Tips: Pour yourself a glass of wine or beer because dinner will be ready in minutes.


2018 Cranberry Walk