Almejas de concha blanda

Los cierres por lluvia y marea roja pueden afectar la disponibilidad y el precio de este producto durante todo el año.Haga clic aquí para leer nuestra publicación del blogexplicando todos los factores externos que pueden afectar la disponibilidad de mariscos capturados en la naturaleza.

Steamer clams range in color from white to a dark grey color, a trait they adopt from the sand of the flats they are harvested from.

Unlike hardshell clams, oysters, or mussels, soft-shell steamer clams have a long neck (siphon) that naturally prevents their shells from fully closing. An open shell does not mean the clam is dead.

Because of their unique anatomy, steamers naturally sit with their shells partially open:

• Checking for Vitality: Gently touch or squeeze the extended neck/siphon. A fresh, healthy clam will respond by slightly retracting its neck, moving, or tightening its shell.
• Storage Note: Keep your clams chilled in the refrigerator in a bowl covered with a damp cloth or mesh bag so they can breathe. Never submerge them in freshwater or seal them in airtight plastic.

Rain Closures and Red Tide can affect the year-round availability and price of steamers, frying clams, and razor clams. Click here to read our blog post explaining all the external factors that can affect the availability of wild-caught seafood.

Cooking steamer clams is very easy to do, but it is all about the prep work. Our steamer clams come un-purged, so we recommend purging them in water for 10-15 minutes before you cook them (rinsing the clams alone isn't enough to wash away the sand, but purging them helps them spit out the sand within the inside of the clam).

We also recommend boiling them vs steaming. This is so you can save the broth to dip/rinse after, and also boiling helps remove any excess sand within the clam and fall to the bottom of the pot.

Want to step it up a notch? You could just boil them in regular water, or you can add a can of beer to it! That is the traditional New England way.

• Rinse: Give the clams a quick rinse under cold running water to remove any residual sand.
• Boil: In a large pot, bring your liquid (water, white wine, or broth) to a rapid boil. Add the clams and cover tightly with a lid.
• Serve: Cook for 5–8 minutes until the shells open naturally. Keep an eye on them.  Discard any clams that remain closed. Serve hot with warm drawn butter and save the broth for dipping!

Check out our blog post on how to prepare and eat steamer clams at home.

Our live shellfish ship via Priority Overnight with gel packs to ensure maximum freshness and vitality upon delivery. We recommend cooking and enjoying your live shellfish within 1 to 2 days of arrival for the best quality and flavor.

Store immediately in the coldest part of your refrigerator. Do not put live shellfish in your freezer.  Keep shellfish in an open-top container or bowl, never store them in sealed plastic bags or airtight containers, as live shellfish require oxygen.  Never store live shellfish in standing tap water or ice water.

Shells should be closed, unless they are Live Scallops, Steamers, Razors, or Live Surf Clams as the naturally stay open and never fully close due to its anatomy. If any are open, give them a gentle tap and check for movement, if they don't pull shut, discard them.