Steamed clams

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Steamed clams

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

Contents

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]

Preparation

Dish of steamers in Gloucester, Massachusetts Steamedclams.jpg
Dish of steamers in Gloucester, Massachusetts

There are many dishes based on steamed clams. In China, steamed clams can be served with eggs. [9] In Thailand, steamed clams are served with lemongrass, ginger, [10] or herbs. [11] In France, they are often cooked with white wine, onion, garlic, shallots, and butter. Steamed clams are also eaten in Japan (oosari are large steamed clams).

The New England clam bake is a traditional preparation that includes clams layered with other ingredients such as corn, lobster, mussels, crabs, potatoes, and onions in a metal bucket. The layers are separated by seaweed and steamed over a fire outdoors and served family style as at a picnic.

Consumption

Live clams are rinsed carefully to remove sand and grit and then cooked in a large kettle of water with salt added. Lemon juice, beer, garlic, shallots, parsley, and wine are sometimes used. [4]

They are served with the cooking broth and melted butter. [4] [5] The clam is given a few quick dips in broth to remove any lingering sand before being dipped in melted butter and eaten. [12] Steamers can be held by the siphon or "neck" when eaten. The covering of black skin is pulled away and removed as the clams are ingested. [13]

Steamers

Steamers are praised by many chefs, for instance Jacques Pépin: "Plentiful and inexpensive during the summer, especially in the Northeast, steamers are one of the great treats of the season." [13] They are found in shallow waters from the Arctic Ocean to North Carolina, and have been found in Florida and Europe. [14] They can be dug up by amateur clam diggers. [15] Steamers have been transplanted to the West Coast and are available from San Francisco to Vancouver, British Columbia, Canada. They are sold in tanks and can also be shipped directly to consumers, but their shells sometimes get cracked. [2]

See also

Related Research Articles

Cuisine of New England Overview of the cuisine of New England

New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to English cuisine. It is characterized by extensive use of seafood and dairy products, resulting from its historical reliance on its seaports and fishing industry, as well as extensive dairy farming in inland regions.

Chowder Category of soups

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. Crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish chowder, corn chowder, and especially clam chowder are popular in the North American regions of New England and Atlantic Canada; and internationally in New Zealand.

Shellfish Culinary and fisheries term for exoskeleton-bearing aquatic invertebrates

Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example Cardisoma guanhumi in the Caribbean. Shellfish are among the most common food allergens.

Clam Common name for several kinds of bivalve molluscs

Clam is a common name for several kinds of bivalve molluscs. The word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. They live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in North America.

Scrambled eggs Culinary egg dish

Scrambled eggs are a dish made from eggs stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients.

Clam chowder Soup containing clams and broth or milk

Clam chowder is any of several chowder soups in American cuisine containing clams. In addition to clams, common ingredients include diced potatoes, salt pork, and onions. Other vegetables are not typically used. It is believed that clams were used in chowder because of the relative ease of harvesting them. Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers.

Clambake Communal dining tradition from New England

The clambake or clam bake, also known as the New England clambake, is a traditional method of cooking seafood, such as lobster, mussels, crabs, soft-shell clams, and quahogs. The food is traditionally cooked by steaming the ingredients over layers of seaweed in a pit oven. The shellfish can be supplemented with vegetables, such as onions, carrots, and corn on the cob. Clambakes are usually held on festive occasions along the coast of New England.

Velouté sauce Classic French sauce

A velouté sauce is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. The term velouté is the French word for velvety.

Soft-shell clam Species of mollusc

Soft-shell clams or sand gaper, scientific name Mya arenaria, popularly called "steamers", "softshells", "piss clams", "Ipswich clams", or "Essex clams" are a species of edible saltwater clam, a marine bivalve mollusk in the family Myidae.

Raw bar

A raw bar is a small restaurant or a bar within a restaurant where live shellfish are shucked and served. Raw bars typically offer a variety of raw and cooked seafood and shellfish that is served cold. Seafood-based dishes may also be offered, and additional, non-seafood foods may also be part of the fare. Raw bars may offer alcoholic beverages such as oyster shooters, as well as wine and sake that is paired with various foods. Additional accompaniments may include condiments, sauces and foods such as lemon and lime. Several restaurants in the United States offer raw bars, some of which are seasonal.

Hard clam Species of bivalve mollusc native to the east coast of North and Central America

The hard clam, also known as a quahog, round clam or hard-shellclam, is an edible marine bivalve mollusk that is native to the eastern shores of North America and Central America from Prince Edward Island to the Yucatán Peninsula. It is one of many unrelated edible bivalves that in the United States are frequently referred to simply as clams, as in the expression "clam digging". Older literature sources may use the systematic name Venus mercenaria; this species is in the family Veneridae, the venus clams.

Clam cake

Clam cakes are a part of New England cuisine, most commonly found in Rhode Island although they can also be found in Connecticut, Maine, and Massachusetts. They are balls of battered clams which have been deep fried.

Corn chowder Creamy corn soup from the United States

Corn chowder is a chowder soup prepared using corn as a primary ingredient. Basic corn chowder is commonly made of corn, onion, celery, milk or cream, and butter. Additional ingredients sometimes used include potatoes or squash, salt pork, fish, seafood and chicken. In the United States, recipes for corn chowder date to at least as early as 1884. Corn chowder is mass-produced as a canned food in the U.S.

Clams oreganata is an Italian American seafood dish served most commonly as an appetizer. The dish consists of a number of clams that are topped with bread crumbs, oregano and sometimes other ingredients, and baked. Lemons are often included so that lemon juice can be squeezed onto the clams immediately before eating. The name "oreganata" comes from the addition of oregano to the bread crumbs.

Clams casino

Clams casino is a clam "on the halfshell" dish with breadcrumbs and bacon. Green peppers are also a common ingredient.

Clam juice Broth obtained from clams

Clam juice is the broth obtained from clams. It is prepared using the liquid collected from steamed clams. Clam juice is used as an ingredient in various dishes, as a beverage that is drunk in its whole form, and as an ingredient in various beverages.

Clam pie Savory meat pie prepared using clams

A clam pie is a savory meat pie prepared using clams, especially quahogs as a primary ingredient, and it is a part of the cuisine of New England. It likely predated the English settlements in Southern New England, having been a feature of indigenous people's diet. It can also be prepared as a type of pizza pie. White clam pie is a pizza variety that originated in New Haven, Connecticut.

Old Fishermans Grotto

Old Fisherman's Grotto is a restaurant in Fisherman's Wharf, Monterey, California. Old Fisherman's Grotto was opened in 1950 by restaurateur Sabu Shake, Sr. The restaurant serves seafood, steaks and Italian cuisine. Their Monterey Style Clam Chowder was named best clam chowder in Monterey 15 years in a row.

References

  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.
  2. 1 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.
  4. 1 2 3 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.
  5. 1 2 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.
  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.
  9. ↑ Mones, Nicole (2007-08-05). "Food: The Way We Eat - Double Happiness". New York Times . Retrieved 2009-05-27.
  10. ↑ Sananikone, Keo (1999). Keo's Thai cuisine. Ten Speed Press. p. 58. ISBN   978-1-58008-081-1.
  11. ↑ Boetz, Martin; Sam Christie; David Thompson; Jeremy Simons (2007). Modern Thai Food: 100 Simple and Delicious Recipes from Sydney's Famous Longrain Restaurant. Tuttle. p. 30. ISBN   978-0-7946-0487-5.
  12. ↑ Novick, Susan M. (July 8, 2007). "Hands-On Clams". The New York Times . Retrieved April 23, 2009.
  13. 1 2 Pepin, Jacques (August 25, 1993). "The Purposeful Cook; The Clams That Deserve to Be Steamed". New York Times . Retrieved April 23, 2009.
  14. ↑ Livingston, A. D. (1999). Shellfish Cookbook. Stackpole Books. p. 123. ISBN   978-0-8117-2923-9 . Retrieved April 23, 2009.
  15. ↑ Bryant, Nelson (1990). Outdoors: a personal selection from 20 years of columns from the New York Times. Simon & Schuster. p. 167. ISBN   978-0-671-69372-5 . Retrieved April 23, 2009.
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