I have fond memories of digging steamer clams with my father in the flats near where he kept his lobster boat. Steamer clams are a quintessential Maine experience. It’s hard to describe them: they’re plump, they’re salty, they’re creamy, they’re kind of like mussels, but not really…. they’re a one of a kind experience.
How do you eat them? Check out this youtube video. I also plan to film a video next week showing how to cook them and eat them. And if you saw Anthony Bourdain’s “Maine” episode, you saw him eating Maine steamed clams at the bar at J’s Oyster, where I work (you also saw me running back and forth to my tables in the background). He loved steamed clams, and with good reason.
These clams come from the waters around Bremen, Maine and they’re soaked to remove as much grit as possible. Please note: they will still contain some grit: that’s why you need to rinse them well in the water you cook them in. Cooking instructions will be included with each package.
This is my first time shipping Maine steamer clams. I’ve held off before because their shells are so fragile (they’re also called soft-shelled clams), but I’ll be packing them in bubble wrap to minimize breakage. On that note: the price is due to the extra work required for shipping, plus the extra shipping cost due to the larger box required.
These are sold by the pound. If you’re eating them as an appetizer along with other items, a pound per person is fine. But if you want to make a meal out of them, I’d plan on 3-4 pounds per person. And try them with vinegar in addition to butter – the acidity works great with the creamy clam belly and the creamy, salty butter 🙂