Steamers
Here's another New England favorite. They're not as well known as lobsters, but when you're here, they're not to be missed. Known as steamer clams, piss clams, soft shelled clams or just plain steamers, when cooked right these babies are sweet, tender and just plain delicious.
If you are ambitious, you can dig them yourself. All you need is a special clam license, a 10 quart bucket, a special clam rake and a pair of sturdy boots. Then you need to hike out about a mile through a salt marsh to the clam flats at low tide, look for little piss holes in the muck and dig away. Did I mention that you can only do this on Saturdays during November through May.
If that sounds like too much trouble, then you can just hop in your car and drive a mile to Market basket and buy a couple of pounds. Plus you can get them any month or day of the week.
| Category | foodphotography |
| Settings | f/1.8 1/60 sec 8.8 mm ISO 800 |
| Camera | Canon Powershot G7X |
| Lens | Canon 8.8-36.8mm f/2.5 |
| Location | Lee, New Hampshire |
So after you get your clams home the rest is quick and easy.
First rinse off the clams under some cold water.
In a sauce pan bring about an inch of water up to a boil
If you have a separate steamer pot use that otherwise just dump your clams into the boiling water.
Cover the pot and let them steam for about 5 - 10 minutes.
The clams are done when they are all open and the meat is pulling away from the shell.
While the clams are cooking melt a half stick of butter.
Slice up some crusty bread
Make sure you reserve the water that you steamed your clams in. By now it will be a light silvery color. This is known as clam broth. some people like to drink it straight. Give it a try. Pour some in a bowl and serve it as a side with your clams.
Plate 'Em Up
The proper way to eat steamers
First remove one from its shell. Hold it by its leg (the long skinny tail looking part with the black skin on it)
Dunk it in the broth and swoosh it around a bit
Next dip it in the butter
Finally suck it down. If you've done it correctly, you'll still be squeezing that little bit of skin off the leg in your fingers. That skin is sandy and not too pleasant to eat!
Have a sip of wine or your favorite beverage and grab another clam and repeat.
This is my entry for #whatscookingchallenge by
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#foodphotography by 
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Here’s the challenge:
NB: The #whatscookingchallenge is an ONGOING challenge, so you can enter WHENEVER you want and as OFTEN as you want!
1: Use the #whatscookingchallenge tag and tag mein your post.
2: Create and publish a post showcasing something that
you have prepared in your kitchen which is either
a) uniquely yours, or b) has been adapted and made your own.
(The more elaborate the post the better, naturally...)
PS. This is NOT limited to "plates of food" - it can be preserves, snacks, anything!
3: Accompany the post with at least 2 photos of whatever it is that you have prepared.
(and in the spirit of avoiding plagiarism, a photo of YOU WITH your dish would be a plus, but is not a requirement)
4: Tag at least 5 (but not limited to) of your foodie friends
that you think would like to participate...
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Enjoy!
Roger
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