How To Cook Steamer Clams

Learn how to check, store, clean and steam live soft-shell clams, with step-by-step instructions and Vanessa Seder’s video below. Plan on about 1/2 pound per person as an appetizer or 1 pound per person as a main course.

When Your Steamer Clams Arrive

Steamers naturally remain partly open around the siphon (neck) because their shells cannot close completely. Gently touch the siphon: a live clam should move or retract it. Expect a clean, mild sea smell. Discard clams with cracked or broken shells, limp necks that do not respond to touch, or sour, rancid or ammonia odors. Contact us promptly with photos if you have an arrival concern.

How to Store Live Steamer Clams

Refrigerate promptly at 35–40°F in a well-ventilated container. Do not seal live clams in an airtight bag or container, or store them submerged in water. Keep refrigerated until preparation. For best quality, enjoy your Maine Lobster Now steamers within 48 hours of delivery.

Gulf of Maine Steamer Clams - 1 lb. - Maine Lobster Now

Steamer Clam Preparation

Recheck the clams using the arrival checks above. Handle their fragile shells gently; do not strike or tap them against a hard surface.
Rinse gently under cold running water to remove surface sand and debris.
If the clams are sandy, give them a short cleaning soak in cold salted water for about 20 minutes, keeping the bowl refrigerated. Follow any cleaning instructions supplied with your clams.
Lift the clams out so the settled grit stays in the bowl, then rinse gently again. This short cleaning soak is separate from storage; do not leave live clams soaking between delivery and preparation.
Wash your hands and clean any utensils and surfaces that touched raw shellfish. Cook the cleaned clams promptly.

Cooking Steamer Clams

Choose a large pot with a tight-fitting lid. Add enough water, or water with a little white wine or beer, to maintain steam throughout cooking. Use a steaming insert above the liquid when available, and do not overcrowd the pot.
Bring the liquid to a boil so the pot is already producing steam before adding the clams.
Add the cleaned live clams, cover, and steam for 4–9 minutes in the already-steaming pot. Maintain steam throughout cooking. Batch size and clam size affect the time; do not stop cooking simply because the first shell opens.
Only serve clams whose shells open during cooking. Discard any that do not open fully, and cook every clam before eating.
After cooking, remove each clam from its shell and gently peel away the dark outer skin covering the siphon (neck) before eating.
Serve promptly with melted butter, lemon and a separate bowl of strained cooking broth for dipping.