Delicious and Easy Maine Steamer Clams Recipe - Koji Cooks

Soft shell clams, also known as steamers, are among the numerous delicacies we enjoy here in Maine. They are delicate, highly perishable, and challenging to harvest. The ideal preparation is a simple steam bath right after being caught, served with a butter sauce. This is my father Joe's butter sauce recipe, which is equally delicious with mussels, hard shell clams, lobster, or shrimp. Serve with warm crusty bread for dipping.

MAINE STEAMERS AND JOE'S BUTTER SAUCE

JOE'S BUTTER SAUCE - Recipe (serves 2)

3 tablespoons unsalted butter

1/2 teaspoon minced garlic.

4 dashes of hot sauce

4 dashes of Worcestershire sauce

A generous pinch of sea salt

METHOD

In a small pot, combine the ingredients and cook over low heat until the butter melts, or briefly microwave. Keep the butter sauce warm.

STEAMERS - Recipe (serves 2)

2 pounds of washed steamers: soak in cold water for 15 minutes, covering them completely. Repeat this 15-minute soaking process 3 or 4 times until the water is clear.

3 cups of cold water

1/2 cup of white wine

2 teaspoons sea or kosher salt

2 teaspoons of minced garlic.

METHOD

Place the water, wine, and salt in a large pot. Set a steamer insert on top as shown in the photo, add the steamers, sprinkle with garlic, cover, and steam on high heat for 15-18 minutes until they open. The time may vary depending on the size of your clams. Serve with a cup of the steaming broth to rinse the clams as you eat them, Joe's butter sauce for dipping, a wedge of lemon or lime and crusty bread for soaking up the broth. My father, Joe, would always finish by pouring his leftover butter sauce into the cup of broth and drinking all the sea goodness. I continue this tradition to this day.

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KOJI !