• What's Included

• Preparation and Handling

• Item Details and Quality

When you order you'll receive 3 lbs of premium quality live steamer clams packed in mesh bags.

Live clams should be cooked within 48 hours of purchase. Live clams can be stored in your refrigerator for up to two days in an open container covered with a clean damp cloth. Cooked clams can be refrigerated up to 72 hours. Live clams should not be stored on ice, or kept in a sealed bag. Live clams must be able to breathe to remain healthy.

Steamer clams are a type of softshell clam that have a “neck” protruding from its shell. Because of this they are not able to close their shell completely. The neck of the clam should be moist and withdraw upon touch. Any clam that has a broken or wide gaping shell and does not respond to touch should be discarded.

Clams live in the sandy bottom of the ocean so sand and grit may be present. Live clams should always be thoroughly rinsed in fresh water before cooking. Because they cannot close their shell completely, steamer clams can be sandy and need to be soaked prior to cooking to rid them of any excess grit.

To clean your Steamer clams before cooking, combine 1/3 cup of salt with a handful of cornmeal and place the clams in a large bowl or bucketful of water. Refrigerate, and within two hours, the clams should be free of all sand. Next, thoroughly rinse their shells for any remaining grit or bacteria and begin cooking your dinner.

Soft-shell clams are easy to steam. Simply pour a few inches of water and some salt into the bottom of a pot, and place the live clams on a steamer rack. Cook the clams for about eight to ten minutes after the water has come to a boil, or until the clams have opened.

The liquid makes a delicious broth, and can be served in steaming cups along with the clams. A New England tradition is to sprinkle the top of the broth with celery salt. You dip the clam in the broth and then in drawn butter, and you have a true New England feast.

Clams come out of their shells very easily after steaming and are delicious when dipped in melted butter. Discard any clams whose shell has not opened. For steamer clams be sure to remove the outer black covering of the neck before eating or further preparing.

These clams are dug from the Gulf of Maine to Cape Cod and – as any New Englander will tell you – are best when steamed (unlike their smaller counterpart – littleneck clams – which are better suited to baked clam recipes and other dishes). Regionally known as the “Ipswich” clam, steamers in the shell are the centerpiece of any clam bake. Steamer clams are harvested locally and shipped almost immediately. They are shipped to you live so that, upon arrival, all you need to do is clean, steam and enjoy. Your clam bake is sure to be a big hit!

Since steamer clams are a soft shell clam and can be fragile, we overpack your order to ensure that you receive at least 3 lbs of healthy and tasty steamer clams.

Consumer Advisory
The US. Food and Drug Administration (FDA) advises individuals whose immune systems are compromised not eat any raw or partially cooked molluscan shellfish. These people are susceptible to serious illnesses that are caused by naturally occurring marine bacteria from the Vibrio species.