Steamer Clams by the pound

$14.00 Regular price
Unit price

About the Taste

Steamer clams are a Maine tradition, and they're hard to describe.  They're closer in texture to a mussel or an oyster than a hardshell clam, but they've got a flavor all their own.  They're quite creamy.  I love to eat them with butter and vinegar - the sharp vinegar is a great counterpart to the creamy clam and butter.

The Source

These clams come from the waters around Bremen, Maine. They're mud clams, which means they're less gritty, and they're soaked for two days in sea water to remove as much grit as possible.  Please note: they will still contain some grit: that's just a fact of life when it comes to steamers, and it's why you need to rinse them well in the water you cook them in.  Cooking instructions will be included with each package.  I like to pour the cooking broth in a cup, add vinegar and then pour salted butter on top.  The butter floats so you can rinse and coat in one dunk :)

Why you'll love them

Maine steamer clams are something rarely enjoyed outside of New England because they're notoriously hard to ship due to how easily the shells break.

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. If you saw Anthony Bourdain's "Maine" episode, you saw him eating Maine steamed clams at the bar at J's Oyster, where I used to work (you also saw me running back and forth to my tables in the background).  He loved steamed clams, and with good reason. 

We'll be wrapping the shellfish bag 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 :) 

Fresh clams for steamers