Making New England Steamers

3 to 6 per person.
Making new england steamers. Corn on the cob. Add 3 pounds scrubbed steamer clams. No lobster dinner is complete without new england steamers. 1 soak the steamers in sea water or salty water.
1 2 to 1 cob per person. Making them a perfect vehicle for stuffies. There is nothing like a big bowlful of steamers and an ice cold beer. It is great for feeding large groups and is a summer time favorite.
Come to the east coast for a good ol fashioned new england clam boil. Few summer seafood traditions in new england are as anticipated as the first batch of steamed clams aka steamers. Recipe for new england steamer clams. Or make it yourself at home.
Use littleneck manila or steamer clams. For optimum fresh sweetness shuck just before cooking. But enjoyed year round. Sitting down to the two bowls one heaped with steamers the other to collect the discarded shells plus a few carefully arranged cups of broth and hot butter for swishing and dunking is a time honored tradition surpassed only by the lobster that sometimes follows them.
Ideally if you have the time place the steamers in a bucket and cover with several inches of sea water or salty water a tablespoon of sea salt completely dissolved in every quart of water and let sit several hours in a cool place not in direct sunlight preferably overnight. Soak them in salted or seawater with a few handfuls of cornmeal for 15 minutes. Drain and rinse again. After a while you ll notice that each clam has a foot that will.
Cherrystones are the ideal clams for the classic new england dish get the recipe. Bring 2 1 2 cups water 1 4 onion 1 bay leaf 1 quartered celery stalk and a few peppercorns to a boil in a large pot. Rinse clams several times in cold running water. This delicious meal made up soft shell clams aka steamers potatoes onions hot dogs sausage and chourico or linguica.
Cover and cook until they open about.