Steamed clams

Steamed Clams are a popular seafood dish, particularly in coastal regions where clams are abundant. They are prepared by steaming clams in a pot with a small amount of liquid, often water, wine, or broth. The steam cooks the clams, causing them to open and release their juices, which mingle with the steaming liquid to create a flavorful broth.

History

The practice of steaming clams has a long history, particularly in regions where clams are abundant. Native American tribes such as the Wampanoag and the Lenape have been steaming clams for centuries. In the United States, steamed clams are particularly associated with New England cuisine, but they are also popular in other coastal regions.

Preparation

To prepare steamed clams, the clams are first soaked in water to remove any sand or grit. They are then placed in a pot with a small amount of liquid. The pot is covered, and the clams are cooked over high heat until they open. The cooking liquid, which now contains the juices released by the clams, can be served as a broth with the clams.

Variations

There are many variations of steamed clams, often involving different types of liquid for steaming. In Italian cuisine, for example, clams are often steamed with white wine and garlic in a dish known as vongole. In Chinese cuisine, clams are often steamed with black bean sauce or ginger and scallions.

Serving

Steamed clams are typically served in the shell, often with the broth in which they were cooked. They may be served as an appetizer or a main dish. Common accompaniments include bread for dipping in the broth, lemon for squeezing over the clams, and butter for added richness.

Health Benefits

Clams are a good source of protein, vitamin B12, and iron. They are also low in fat and calories, making them a healthy choice for those watching their diet.

See Also

• Clam bake
• Clam chowder
• Clam digging
• Shellfish

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