Clams, Steamer

Soft shell clams (Steamers) are wild harvested in the cold waters of coastal Maine. Their salty flavor and firm flesh make them a staple of classic seafood menus, in which they are generally steamed open and served with drawn butter.

Scientific Name

Mya arenaria

Harvest Method

Wild dug

Harvest Area

Maine to Virgina

Seasonality

Year Round

Responsible Sourcing Information

Live US shellfish are recommended as sustainable by a variety of sources including Monterey Bay Aquarium and NOAA Fish Watch.

Cooking Notes

Steam open in white wine, butter, shallots, garlic, and black pepper.

Best Substitutes

Mussels

Editorial

Steamer clams, scientifically known as Mya arenaria, are a cherished seafood delicacy, particularly in the northeastern United States. These clams, also known as softshell clams, are characterized by their thin, brittle shells and long siphons, which they use to filter food from the seawater. Steamer clams live below the surface in tidal flats. At low tide, they can be seen ejecting water after a good meal.

The primary harvest areas for steamer clams are the tidal flats along the Atlantic coast, from Maine to Virginia. These clams are typically harvested by hand digging at low tide, a method that has minimal impact on the environment and is considered sustainable.

In terms of culinary characteristics, steamer clams are known for their sweet, delicate flavor and tender texture. They are commonly prepared by steaming, hence their name, but can also be used in a variety of dishes such as clam chowder, pasta, and seafood stews. Their unique flavor profile pairs well with a range of ingredients, allowing for a great deal of culinary creativity.

If you’re looking for a substitute for steamer clams, mussels can be a good choice, offering a similar flavor and texture.