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Steamer clams

Explore 2 recipes, 1 video, and more

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New England Clam Chowder, Part 1

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Steamers with Asian Broth and Cilantro Butter

Ingredients
  • 1 cup unsalted clam juice
  • 1 cup loosely packed Thai or regular fresh basil leaves
  • 1 2-inch piece lemongrass, coarsely chopped
  • 3 tablespoons fresh lime juice
  • 1 tablespoon Asian fish sauce (nam pla)
  • 1 teaspoon salt
  • 1 cup loosely packed fresh cilantro leaves
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 8 pounds steamers (littlenecks or cherrystones can be used instead), scrubbed
  • 3 limes, cut in wedges, for garnish
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Sarge's New England Clam Chowder

Ingredients
  • 15 pounds quahog clams (about 3 inches each), cleaned
  • 2 1/4 pounds steamer clams, cleaned
  • 1 pound razor clams, cleaned
  • 1 tablespoon white wine
  • 3 bay leaves
  • 1/2 teaspoon whole peppercorns
  • 1/4 pound salt pork, cut into 1/4-inch pieces
  • 1/4 pound bacon, cut crosswise into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 3 pounds medium Yukon Gold potatoes, partially peeled and cut into quarters
  • 2 large sweet onions, cut into 1-inch pieces
  • 1 small bulb fennel, trimmed and thinly sliced lengthwise (1/2 cup)
  • 1 clove garlic, minced
  • Coarse sea salt and freshly ground black pepper
  • 4 tablespoons unsalted best-quality butter, plus more for serving
  • 1 teaspoon fresh thyme leaves
  • 6 cups heavy cream
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon Peter Luger's Old Fashioned Steak Sauce
  • 1/4 teaspoon Old Bay seasoning mix
  • 5 capers
  • 5 drops Worcestershire sauce
  • Sugar
  • Chopped chives, for garnish
  • Flat-leaf parsley, for garnish
  • Oyster crackers, for garnish
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