Chatham Steamer Clams!

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Spending summers on the Cape, I’ve eaten a lot of seafood in my twenty-four years. Summer isn’t complete in my book without cracking some lobster claws or digging into a bowl full of mussels with a side of fries. Add a nice cold beer and a waterfront view and you’ve got my idea of a vacation… fresh seafood and waves crashing on a beach, it doesn’t get any better. For the moment, I’ll have to settle for my Bed Stuy apartment and my weekly seafood goodies from Mermaid’s Garden!

A couple weekends ago, I got to try steamer clams for the first time. These clams are an East Coast delicacy and have soft shells compared to their bivalve cousins. They do not close like mussels or clams and have a protruding “foot,” called a siphon, which they use to burrow in the sand. They’re a little strange looking, but one of the most delicious things I’ve ever eaten!

These steamers are from the area around Monomoy Island, off of Chatham, Massachusetts in Cape Cod

For these steamers, you’ll need to soak them in fresh water before cooking them. They can be quite sandy so they’ll spit out sediment or sand whilst in the water. Rinse them a few times and they’re ready to cook! Steam in beer or wine (I chose Jamaican Red Stripe) for about 5-10 minutes, until the shells open.

Breakfast in Bed(stuy) / Steamer Clams

To serve, melt butter and add to a cup and place the clam steaming broth in another cup. To eat, you’ll want to dunk the clam in the broth (to remove any bits of sand that might have alluded you) and then into the melted butter.

Breakfast in Bed(stuy) / Steamer Clams

They really just melt in your mouth like butter. I’ve never had clams this good! They’re a perfect summer treat.

Breakfast in Bed(stuy) / Steamer Clams 

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