Maine Steamers with Drawn Butter
Soft-shell clams steamed until just open and served with clam broth and melted butter for dipping.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Large pot with lid
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 17
- carbs
- 6
- protein
- 18
- calories
- 260
Instructions
- 1
Rinse the clams thoroughly. Throw away any clams that stay open when tapped.
- 2
Add water to a large pot fitted with a steamer basket, or pour it directly into the bottom.
- 3
Bring the water to a boil. Add the clams, cover the pot, and steam for 8-10 minutes until the shells open.
- 4
Throw away any clams that did not open.
- 5
Melt the butter in a small saucepan. Keep it warm.
- 6
Ladle some of the cooking broth into small cups for each person.
- 7
Serve the clams with the broth for rinsing, warm butter for dipping, and lemon wedges on the side.
Chef's tips
Soak clams in salted water for at least an hour to clean out sand. Save the steaming broth to rinse the clams before dipping them in butter.
Storage
Best eaten fresh; leftover clams should be shelled and refrigerated up to 1 day.
Reheating
Gently reheat in their broth over low heat; avoid boiling.
Common mistakes to avoid
- •Skipping the soak in salt water, which leaves grit inside the clams
- •Cooking the clams too long, which makes them rubbery
Serving suggestions
Cooked Maine Steamers with Drawn Butter?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Maine
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
