On the first night of my annual summer trip to the Maine seacoast, I received the warmest welcome back imaginable, a heaping plate of freshly caught “Steamers” and a dish of melted butter and broth to dip them in. I don’t get to eat seafood like this but once a year, so by the time I came up for air from devouring these ocean treats, I had a pile of clam shells on my plate taller than my two-year-old nephew.
“I’m making up for lost time!” I shrugged, with a huge, buttery grin on my face.
This recipe is exactly how my cousin Ty (a true Mainer and cook extraordinaire) makes me steamers when I come to visit her. It’s a simple and elegant first course to any summer gathering.
- 2 dozen fresh clams
- 4 tablespoons melted buttter
Let steamers soak in a sink full of cold water for about 1/2 hour to completely free them of sand. Fill a large pot just enough to steam, about half way up. Steam them in the boiling water for 17 minutes. Clams will open when they are done. Remove clams from pot and reserve cooking liquid for dipping. Serve with with melted butter and broth for dipping.