Chowhound Presents: Table Talk with Tyler Florence | Ask Your Questions Now ›

General Discussion

Sandy Steamer Clams


General Discussion 9

Sandy Steamer Clams

tracylee | Jul 18, 2011 09:05 PM

I tried a search on this and didn't come up with anything, but I'm open to previous threads I somehow missed.....

I've had a hankering for steamer clams lately. Here in Oregon, I believe they're also called Manila clams - little things, and the smaller the better for me, personally.

I ran down to my nearby seafood market and bought a pound, then steamed them up over garlic, fennel, and water. They weren't alive when I bought them, which is standard around here. They all opened up, which was a good sign, but for one of them, the meat was completely packed with sand, and a couple others had some sand in them.

Is this normal for steamers? They were only $5.99 a pound, so I really hesitate to say anything over one clam in many. I'm more curious as to how often this happens.

I burnt out on steamers as a kid, and have just gotten back into them in the last few years, so I don't have alot of history with buying and preparing these as an adult.

Want to stay up to date with this post?

Recommended From Chowhound