No, no, no. The most important part of eating steamers is to pull off the tough black outer layer around the clam before you dunk...otherwise there is sand, no matter what you cleaning technique may be.
Steamed Clams
Credit: Tim Peters
SERVES 2
This is our version of ''steamers''.
5 lbs. scrubbed soaked soft-shell clams
(see The Dirt on Cleaning Clams)
1/4 lb. butter
1. Add water to large stockpot fitted with a steamer basket to a depth of 1''. Basket should sit at least 3'' above water. Put soft-shell clams in basket, cover, and steam over high heat until shells open, about 10 minutes. Discard unopened clams.
2. Meanwhile, melt butter in a pan over low heat. Pour clear butter into 2 small bowls, discarding milky sediment. Transfer clams to a serving bowl and pour clam broth into 2 small bowls. To eat, pull clam out of shell by its siphon, swish in broth to remove any sand, then dip in butter. Drink remaining broth, avoiding sandy sediment.
