What exactly are steamer clams? Shucked raw, soft-shell clams may be called "fryers" or "frying clams." Rinse the first pot and fill it again. Adding 1/4 to 1/2 cup of cornmeal helps expel the dark matter and sand from the clams' stomachs and can also whiten the meat. Everyone loved it -- including the kids! Cook no longer than 2 minutes for whole baby clams and n more than 1 minute for chopped clams. Bring this sucker to a boil to ensure it becomes nice and thick before adding the potatoes in and cream. Start by steaming your cleaned clams in a small amount of water (1/2-1 cup depending on the amount you are making). We SO appreciate you taking the time to drop us a note! Steaming Mussels. Gently move them around in the water and let them soak for a few minutes, then lift them out and place them in the other pot of cold water. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork or bacon. Originally published October 15, 2009.–Renee Schettler Rossi. Be the first on your block to be in the know. The best steamers are found at lobster or other seafood vendors along the coast, who keep them in tanks. This was a very good basic recipe, but you do not have to cut the necks off of the clams. Get the recipe | A Beautiful Plate. I added cornstarch during the potato cooking just to thicken the chowder to our liking. Fill 2 large pots (or 2 sinks) with cold water. Frying clams make a superb chowder, but they are very expensive because of the labor involved in shucking them. For some reason over the years, I have misplaced that recipe but this one sounds very similar and I will definitely try. Pick through the clams, and discard any that are broken, fully opened or partially opened. We were looking for a thicker chowder, and while it did thicken somewhat, next time I'll add a little flour with the onions and celery to make it much thicker. I’ve been using Jasper White’s 50 Chowders for years. To celebrate the difference, I use salt pork instead of bacon in steamer chowder, I don't add garlic, and I use fewer herbs and seasoning, letting the luscious little clams provide most of the flavor. clams (you need to rinse them off thoroughly then put them in a bowl with … Thanks so much for making our day. Stir in the clams and the cream and season to taste with black pepper and possibly a pinch of salt (the saltiness of steamers varies). My 11 years old granddaughter who lives in London adores clam chowder and I want to make it for her when she comes to visit me on Cape Cod. Well worth the work. We lived just outside of Boston and every summer we would vacation on Cape Cod where we get dig our own clams or quohogs. I happened to get very gritty/sandy clams. And as always, please take a gander at our comment policy before posting. Add clams; steam 7 to 8 minutes or until shells open. My usual recipe is very similar to this one, but uses a quart of half & half and no water or clam juice. Remove the clams and strain the broth; you should have 4 cups. I also prefer steamers not chopped littlenecks or quahogs. I tripled it for a big soup and salad party we give every year. In spite of repeated rinsings, I still had sand in the bottom of the pot in which I steamed the claims. Their most prominent feature is a siphon, about a quarter of the length of the shell, which sticks out of the clam. Continue to switch the clams back and forth, letting them soak for a few minutes each time, and then lifting them out of the pot, until the water remains crystal clear. Garnish with fresh chopped chives or oyster crackers. Warm the cracklings in a low oven 200°F (90°C) for a few minutes. Substituting a little more butter instead of the pork fat is fine, and doesn't take away too much. Cover and refrigerate until later. 1. Chowder is generally made with hard-shell clams as, according to Cook's Illustrated's New Best Recipe book, they tend to be less gritty, but the enormous quahogs (4 … I have made it four times, and the only thing I do differently is leave the bacon in, rather than crumbling it over. Mine was definitely not meaty, but it really did add a depth of flavor to the chowder that was wonderful. 6. Place the clams in one pot of water, discarding any dead ones or clams with cracked shells. Steamed mussels and cod and shrimp are on the menu for this chowder. (The broth will most likely overflow just as the clams have finished cooking.) 8. If you have been fortunate enough to find really small steamers, you have the option of leaving the siphon attached, but you will have to peel the skin off it. Attach it below. Best clam chowder I have ever made!! 2. Quickly but gently place the clams in the pot and cover again. Add approximately 2/3 cup of salt per 2 quarts (8 cups) water, then mix the water and clams with your hands to distribute the salt. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is crisp and golden brown. Looking forward to hearing which recipe on the site, chowder or otherwise, that you try next! Positively diet! (The broth will most likely overflow just as the clams have finished cooking.) Blitz very roughly with a hand blender (or cool slightly, then blend in batches in a food processor, returning the chowder to the saucepan). The black neck is all sweat meat. Begin with the mussels. The best chowder is made from fresh clams! Next time,we will cut the amount of clam juice to 1 cup. You can add enough salt to make the water mimic ocean salinity, then put the bowl back in the fridge and let the clams soak for 20 minutes. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover them. Photo © 2000, 5 pounds small to medium soft-shell clams (steamers), 4 ounces meaty salt pork, rind removed and cut into 1/3-inch (8-mm) dice, or bacon cut into 1/2-inch pieces, 1 large onion (10 to 12 oz), cut into 1/2-inch (12-mm) dice, 2 stalks celery (4 oz), cut into 1/3-inch (8-mm) dice, 2 to 3 sprigs thyme, leaves removed and chopped (1 teaspoon), 1 1/2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch (12-mm) dice, 1 1/2 cups heavy cream (up to 2 cups if desired), 2 tablespoons chopped flat-leaf parsley leaves. Powered by the Parse.ly Publisher Platform (P3). Move the clams around again, then transfer them back to the clean pot. Cover and heat to high. (This is key, in my opinion.) Next, simply add the clams to a large, sturdy pot and … Soft-shell clams have two oval shells, about two to three inches long, that gape along the edges. When salty old-timers refer to "clams," soft-shells are what they mean. Add the wine and let cook for a couple of minutes to combine the flavors. If you have never steamed clams before, you only need a couple of inches of water in the bottom of the pot, pour the washed clams into the boiling water and put on the lid. Let us know what you think. This cured the problem and the clams were grit-free when placed in the chowder. Thank you so much for sharing that with us! Of coarse, this is not low calorie as the flavor came from fat, but it really was an excellent clam chowder. Bring 1 cup of water to a boil in a fairly good-sized stock pot and add the clams. My mom had a wonderful recipe for chowder we used. There are two things I eat whenever I go back to my parents’ home in Massachusetts: fried clams and clam chowder. Warm the cracklings in a low oven (200°F) for a few minutes. After steaming the clams, I discarded the bellies and chopped up the remainder. Cover and bring to a boil. Fresh, live clams will close in open air. The process should take four or five soakings. Is there such a thing as "meaty" salt pork? Let boil until clam shells open. I made this last night and it was AWESOME! Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. When shucking them, I suspected (correctly) that the clam meat itself had too much grit. Cook and stir the vegetables in the hot oil until they are tender. Add a bit of liquid to get things started, but just a splash. It is one of my favorites, too. Place them in a large bowl or pot then cover with cold water (you’ll want the water level a few inches above the top of the clams). We'd love to see your creations on Instagram, Facebook, and Twitter. Move the clams around again, then transfer them back to the clean pot. Add the potatoes and the reserved clam broth. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Clams paired with tomatoes and a whole new world of cheese. When I photographed the bowl, the chowder was three days old, and it was incredible. In Maine, where I now live, I have 2 cans of good quality whole belly clams in the cupboard. 50 Chowders: One Pot Meals — Clam, Corn & Beyond. 7. I have almost two pints left to use for other soups. That way, I save a few dollars and get a fantastic broth in the process. Also used about 3/4 cup half and half instead of cream and celery seed instead of stalks (just because I forgot to get stalks). Add cornmeal, and stir to thoroughly … (You should have about 1 pound of clam meat.) Turn the heat down to medium and allow the clams to steam until they have opened, about 5 minutes. A light pounding is sufficient to prepare the meat for frying in a po' boy, but for use in chowder, the clam needs to be on the smaller side, as the large ones are too tough. Then enter your email address for our weekly newsletter. I used whole milk instead of cream. Set up a … Wonderful, rich, traditional recipe. Steamers are available by mail order from Captain Marden's Seafoods, Inc. (781) 235-0860. The flavor of steamer broth is sweeter and more subtle and round than the pungent broth quahogs (hard-shell clams) yield. I don’t like those thick, gloppy chowders. This incarnation keeps things very simple, with clams, salt pork, potatoes and oodles of cream being the main flavor contenders. Inspired by a dinner with Chef Chris Costentino, these spicy clams are topped with a bright bite of salad. This is a great recipe, and went together well. Scrub the clams and put them over high heat with one cup of water, covered, for 6-7 minutes. Whole soft-shell clams are often referred to as “steamers,” because that’s the way they’re most often prepared. 2 cups water Hello! The chowder made from steamers may have a little less strength up front, but it is equal to quahog chowder in deep lingering flavor. Melted butter, wine, or chicken stock will work. 3. Ladle the chowder into cups or bowls, making sure that the steamers, onions, and potatoes are evenly divided. 5 pounds small to medium soft-shell clams (steamers), 4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice, 1 large onion (10 to 12 ounces), cut into 1/2-inch dice, 2 stalks celery (4 ounces), cut into 1/3-inch dice, 2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon), 1 1/2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice, 1 1/2 cups heavy cream (or up to 2 cups if desired), 2 tablespoons chopped fresh Italian parsley. Remove open clams (careful, don't waste any juice). Add the butter, onion, celery, thyme, and bay leaves to the pot and saute, stirring occasionally with a wooden spoon, for about 10 minutes, until the vegetables are softened but not browned. Some people add cornmeal to the water to help purge the clams, but all that should be necessary is salt (if even that). And if that weren’t enough, I always stirred in a pound or so of grated mozzarella just before serving. I'm allergic to shellfish, so I don't personally know how this came out, but all I got was rave reviews from my guests..."best clam chowder"..."better than my mother's"....."mmm mmm mmm" was about all I heard. Stir the clams once or twice to steam evenly being careful … After 4 minutes, remove the lid and quickly stir the clams with a wooden spoon, trying to lift some of the clams from the bottom to the top so they will cook evenly-but be gentle, the shells are very brittle and crack easily. When ready to serve, reheat the clam chowder over low heat; don’t let it boil. If you want to cut the neck off after peeling the skin off that covers them (becouse you don't like the black color) then dip them in butter and eat them like you would a steamer. Transfer the bacon and clams to a plate and cover with foil. I have been making a chowder very much like this for over 50 years.

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