Steamers aka soft shell clams are a tradition in the northeast for serving at a clambake. Although, rare to find and pricey today, by all means, substitute quahogs or hardshell littlenecks or cherrystones in place of steamers.
There are many ingredient options to add a flavoring infusion for the steamers. The basic New England version is pretty simple, allowing the briny taste of the clam to shine. But by all means, jazz up according to your personal taste. Such as red pepper flakes, or shallots, or lemongrass, and or chorizo.
Steamers White Wine
Makes two servings
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2 pounds steamers or littleneck clams, scrub well and soak in cold water for 2 hours change water as needed to remove sand
1 Tablespoon olive oil
6 cloves fresh garlic, split in half, peel can be left on
1/2 cup white wine
1 sprig fresh oregano or thyme
2 Tablespoons fresh parsley washed & roughly chopped
juice of half lemon + 1 lemon, cut into small wedges for serving
Optional: hot pepper flakes and 1/4 cup melted butter
Crostini with Summertime Condiment
Preheat a large saucepot, large enough to hold steamers. Add olive oil, garlic, and optional hot pepper flakes or other ingredients. Cook for 1 minute. Add steamers, oregano, and white wine. Cover pot and cook until open, about 3-5 minutes, stirring once or twice. Shake the pot to mix up steamers. Caution to not overcook the steamers because they will become dry and rubbery.
Remove steamers with a slotted skimmer, leaving all the juice in the pot. Add parsley, bring juice to a boil and reduce the juice by half. Serve with juice, lemon wedges and melted butter in a separate bowl for dunking. And, you can always rev the steam up for a full boil or lobster bake to celebrate summer!
Serve with crostini on the side.
