The Best New England Steamers
When it comes to traditional New England cuisine, one dish that immediately comes to mind for seafood enthusiasts (like myself) is New England Steamers. These shellfish, also known as soft-shell clams or Mya arenaria, have been a staple of coastal communities in the northeastern United States for generations. In this blog post, I'll delve into the history, preparation, and the unique experience of indulging in New England Steamers, showcasing why they continue to captivate the taste buds of locals and visitors alike.
A Brief History of New England Steamers
The tradition of enjoying steamers can be traced back to the indigenous tribes inhabiting the New England region, who were the first to relish these briny delights. With the arrival of European settlers, steamers quickly became a popular delicacy among fishermen and coastal communities due to their abundance along the shores. In the 19th century, steamers gained widespread popularity in seafood shacks and restaurants, where they were often served with drawn butter and a side of broth for dunking.
New England Steamers are more than just a seafood dish; they are a cultural symbol of New England's maritime heritage and a cherished culinary tradition. Steamed to perfection and served with simple yet complementary accompaniments, these soft-shell clams offer a taste of the sea that has captured the hearts and palates of locals and visitors alike. So, the next time you find yourself in New England, don't miss the opportunity to indulge in this savory delight – it's an experience you won't soon forget.
The Best New England Steamers
Ingredients
- 1 pound of steamer clams
- 2-4 tbsp of all purpose flour
- 4 tbsp butter
- 1 small white onion, chopped
- 3 cloves of garlic, minced
- 12 oz of light beer
- Salt and pepper to taste
Instructions
- The steamers need to be rinsed thoroughly to remove any sand or debris from their shells. Rinse the steamers until all visible debris is gone then add them to a bowl and fill with water. To the bowl add 2 tbsp of all purpose flour and gently mix it in. The steamers will start to drink the water and spit out any additional sand they have inside. Let them sit in this water/flour mixture for 5-10 minutes then drain, rinse and repeat one more time.
- In a large sauté pan add in 4 tbsp of butter and turn on medium. When the butter has melted add in the onions and garlic and sauté until the onion is translucent. Season with salt and pepper.
- Add in the clean steamers in an even layer in the bottom of the pan. Add in the beer. Fill the beer can up half way with water then add that to the pan too. Bring to a simmer and lower the heat slightly. Cover the pan and cook until all the steamers are opened.
- If any steamers do not open discard them.
- To serve: Remove the steamers from the pan into a bowl. Ladle the broth into individual cups to serve alongside the steamers.
- To eat: Remove the clam from the shell. Run your finger alone the neck of the clam removing the black membrane entirely. Discard the membrane. Dunk the steamer into the broth then enjoy!