Steamer Clams
AKA Steamahs!
Whenever possible, our steamer clams come from the waters off the coast of Prudence Island. When it’s not possible to source RI steamers, we offer Maine steamers. (Frankly, they’re equally delicious, but don’t tell anyone I said that.)
AKA Steamahs!
Whenever possible, our steamer clams come from the waters off the coast of Prudence Island. When it’s not possible to source RI steamers, we offer Maine steamers. (Frankly, they’re equally delicious, but don’t tell anyone I said that.)
AKA Steamahs!
Whenever possible, our steamer clams come from the waters off the coast of Prudence Island. When it’s not possible to source RI steamers, we offer Maine steamers. (Frankly, they’re equally delicious, but don’t tell anyone I said that.)
The recommended portion size is 1-1.5 lbs. per person, depending on how much chourico, corn, etc. you throw into the mix.
Cleaning steamer clams:
Check clams for heavily-damaged shells. (We usually take care of this step for you, but a second check couldn’t hurt.)
Place clams in a large bowl and cover with 2” of cold water.
Carefully stir to get loosen any sand from the clams.
Drain the water from the bowl and repeat until the water runs clean.
Cover once more, adding a generous amount of salt to the mix. Soak for 20 minutes before draining.
Cook clams as desired, discarding any unopened clams at the end.
*Steamer clams don’t close all the way because of their longer, rubbery necks. If a clam seems unresponsive to the touch (i.e. no movement when you poke the neck) it’s likely dead and should be discarded.
*Soaking steamer clams for longer than 2 hours is not recommended.