Steamed clams

Steamed clams is a seafood dish consisting of various types and preparations of clam which are cooked by steaming according to local custom in various countries. They are commonly referred to as "pissah clams" by the locals.

In the United States the dish is commonly prepared with a kind of shellfish called steamers, a somewhat generic name that usually refers to a small soft-shell clam harvested and served along the East Coast and in New England. Steamers are so named because of the way are most often prepared.

Hard shell clams, sometimes known as quahogs, can also be steamed. They are categorized by size— the smaller ones are called littlenecks, medium-sized ones topnecks, and the larger ones cherrystones.

The clams used for steaming are usually cooked live. If in a hard shell, the clam should be closed when purchased and should open after being cooked. Soft shell clams are open slightly (agape) while alive. Larger chowder clams are not typically used for steaming.

Clams are steamed according to many different recipes in different regions. In China, steamed clams can be served with eggs. In Thailand steamed clams are served with lemongrass, ginger, or herbs. In France they are often cooked with white wine, onion, garlic, shallots, and butter. A huge plate of steamed clams in Restaurant el Club in San Felipe, Mexico, costs 45 pesos, according to a 2007 travel guide. Steamed clams are also eaten in Japan ("Oosari" are large steamed clams), and many other countries with large coastlines.

The New England clam bake is a traditional preparation that includes clams layered with other ingredients such as corn, lobster, mussels, crabs, potatoes, and onions in a metal bucket. The layers are separated by seaweed and steamed over a fire outdoors and served family style as at a picnic.

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