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These clams were hand picked by us in
a Connecticut River.
How to Steam Clams
Fill a large pot with 2-3 inches of water
Put in 1 onion, 1 carrot, 1 celery stalk.
Place 3 to 5 lbs of clams (steamers)
Boil for 5 minutes until clams open.
(Do not over cook)
Reserve the liquid for clam broth and dipping steam clams in
when done.
*Note: Only use fresh clams.
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My love affair with clams started
before I could talk. I love clams in every way: raw clams on the
half shell, clams in chowder, stuffed clams, clam fritters but
my favorite is fried clams. Now these are not strip clams mind
you, these are whole clams fried up with the "bellies" on them.
Clams come in several different varieties. The lager hard-shell
clams, or quahogs are used for chowder. Some of these shells
were made into beads by the local Indians. This was called
wampum and was used as money. Generally, the quahog is what is
used as a topping for pizza.
Smaller hard-shell clams are known as cherrystones or little
necks. These clams can be eaten right out of the shell raw with
a little lemon or cocktail sauce. My brothers and I have spent
countless hours with clam rakes harvesting this tasty fruit of
the sea.
(We always get
our clam permits first. We did not want to get in any trouble
with the Clam Commissioner!)
Fried clams are different than quahogs or cherrystones, however.
Most people do not even know what fried clams are. They are made
from soft-shell clams. Generally these clams are eaten steamed
and are known as steamers. Steamers can be served with a bowl of
clam broth and melted butter. You pull off the covering of the
clam's foot, wash the clam in some broth and then dip in melted
butter.
For the above video, we
made steamers! They tasted great!
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Fresh Clams Picked this morning:
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Cooked Steamers:
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If you have a craving for
clams, you can claim live Little Necks, from Charleston
Seafood. These are shipped right to your door.
100 Live Littleneck Clams
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