Cooking Steamer Clams

• Add 2 inches of water and/or beer to pot. Yes, only 2 inches because you want to "steam" the clams, not boil the clams.
• Add half an onion, bay leaf, peppercorn or other herbs for flavor.
• Bring to boil then add clams. Discard any broken clams before cooking.
• Steam clams for 6 - 10 minutes until they all open fully. Do not eat the clams that do not open.
• Remove clams and strain broth into individual bowls with 1/2 teaspoon butter to dip the clams in.
• When eating, remove from shell and pull the membrane off (it's located around the "neck" aka "foot"). It's like taking a sock off your foot.

Kitchen Clambake

Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6-8

Ingredients:

• 1 1/2 Lbs. Kielbasa
• 3 C. Chopped Yellow Oniones (approx. 2 Large)
• 2 C. Chopped Leeks, well cleaned (approx. 2, use white part only)
• 1/4 C. Olive Oil (the better the oil, the better the clambake!)
• 1 1/2 Lbs. Small Potatoes (red or white)
• 1 Tsp. Kosher Salt
• 1/2 Tbsp. Freshly Ground Black Pepper
• 2 Dozen Littleneck Clams (scrub well)
• 2 Dozen Steamer Clams (scrub well)
• 2 Lbs. Mussels (cleaned and debearded)
• 1 1/2 Large Shrimp (shell on)
• 3 One and a Half (1.5) Pound Lobsters
• 2C. Dry White Wine (only cook with wine you would drink)

Directions:

• 1. Slice the Keilbasa diagonally into 1 inch thick slices. Set aside
• 2. Saute the onions and leeks in the olive oil using a heavy-bottomed 16 to 20 quart stockpot.
• 3. Next add ingredients in the following order:

Potatoes
Salt & Pepper
Kielbasa
Littleneck Clams
Steamer Clams
Mussels
Shrimp
Lobster

How and why we purge steamers

Steamer clams, as we all know, come from the beach. When the tide is low the clam diggers will go out to the "flats" and dig steamer clams. Because beaches are sandy, the sand will get in the clam itself. To purge steamers, soak in salt water (1 tablespoon coarse salt for every 2 quarts of fresh water) and add several tablespoons of cornmeal (or vinegar). This will cause the clams to spit out the sand. Purge them for about an hour before cooking. Remember, don't soak clams in fresh water, that will kill them

Seafood Stew

• 3 tablespoons butter or margarine
• 1 large onion, chopped
• 3 tablespoons flour
• 28 ounces of canned whole tomatoes
• 1-1/2 cups chicken stock
• 1/2 cup white wine
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• pepper to taste
• 1 cup chopped parsley
• 1 pound fresh dry sea scallops or cut up pieces of fresh haddock
• 1 Pound 16/20 shrimp (Raw, peeled & deveined)
• 1-1/2 pounds fresh, live New England Steamer Clams, in shells scrubbed

• 1. In Large covered pot over medium heat, let butter slowly melt.
• 2. Add the onions and garlic, saute until tender (about 5 minutes).
• 3. Add thew flour, stirring until bubbly.
• 4. Add tomatoes, broth, wine, seasonings and parsley. Simmer for 5 minutes.
• 5. Bake at 400 degrees for 30 minutes (uncovered)
• 6. Add dry sea scallops or fish and bake (now covered) for 10 minutes.
• 7. Add steamer clams and shrimp. Bake for 10 more minutes (covered) until steamer shells open and shrimp turns pink.
• 8. Ladle into soup bowls.

Steamed Soft Shell Clams

This is a recipe handed down from my grandmother Helen Simonson. Over the years I have made my own contribution to this as well. When I married a Maryland man, I was introduced to OLD BAY seasoning. This adds a zest to the broth and the clams. I have been cooking clams the way for the past 40 years and as a consequence do not measure ingredients. Play with this until you get the taste you want.

• Steamers (as many as you want for an appetizer or main dish) rinsed to remove sand.
• Celery 4 large stalks cut into ½ inch pieces (you will need more if you are doing a full pot).
• Large Onion cut into ½ inch pieces.
• Water
• Salt
• Old Bay Seasoning
• Melted Butter
• 1/2 teaspoon white pepper
• 1 teaspoon saffron threads
• 4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice)

In the bottom of a clam pot, add enough water to steam your clams. Season with salt and add some of the celery and onion, the sprinkle with Old Bay. If you want a spicy broth be generous with this seasoning, if not sprinkle about one teaspoon into the water.

In the top portion of the pot, add a layer of clams with more celery and onion and sprinkle with Old Bay. Repeat this process until all clams are in the pot. Steam clams in covered pot until all are open and serve immediately with one cup of broth and small glass of butter. (If you do not have a clam pot, any large pot will do with a rack in the bottom to keep the clams slightly above water.)

To eat remove sock from the foot of the clam, Rinse clams in broth the dip in butter for a taste treat. The broth is great by itself and can be used as a broth for chowder.

Cas S. - Chesterfield, VA

NEW ENGLAND STYLE WHOLE CLAM CHOWDER

**Note that this recipe is made from whole clams, not chopped clams. You can purchase either steamers and cook & shuck them yourself or buy the whole frying clams which are already shucked and cleaned. (you'll still have to cook them)**

• 2-3 qt. chowder clams, steamers
• 3-4 lg. potatoes, peeled and cut into wedges
• Sm. amount of cubed salt pork
• 2 qt. milk
• 1 can evaporated milk
• 1 lg. onion, diced
• 4 tbsp. butter
• Salt and pepper to taste

Wash and clean clams and place in large pot in about 2 inch rapidly boiling water. Steam until clams are open. Remove clams from liquid; set liquid aside. Shuck clams, removing neck membrane, but do not cut up. Drain remaining liquid through cheesecloth and set aside. While calms are cooking, fry salt pork in deep saucepan until fat is rendered and then brown onions in pan. Dispose of salt pork. Add clam broth and potatoes and cook until potatoes are slightly firm. Add milk and butter and clams and bring back to simmer point over low heat , DO NOT BOIL. Remove from heat and let stand until cool. Refrigerate overnight to enrich flavor. Add salt and pepper to taste and a pat of butter to each serving.

Recipe by Ellen R.from Lyndhurst,New Jersey

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