Neither Kevin nor I is a mad steamer enthusiast. We both ate them as kids, and although we certainly don’t dislike them, they’ve never made our marine top-ten list. Yesterday, though, I finally went clamming for steamers (soft-shell clams) rather than quahogs (hard-shell clams). It was rough going, and I only came home with about a dozen.
Kevin steamed them up, and melted a little butter to go with them. We each took one, swished it in the clam liquor, dipped it in the butter, and ate it. We had the same reaction: these aren’t the steamers we remember. These are tender and sweet, with necks that are just chewy enough to make it interesting. We may have to revisit the top ten.