New England Steamers
1-2 teaspoon freshly ground pepper
Fill a large pot approximately half full with cold water and add 1 teaspoon of freshly ground pepper for every 2 quarts of water in the pot.
Place the steamer clams in the pot. The water should completely cover all of the clams.
Soak the steamer clams for approximately at least an one hour. Repeat it a few more times as needed. This purges the clams and helps remove any sand inside the shells.
Remove the steamer clams from the pot and rinse under cool running water until all visible dirt or sand is removed. They are now ready to steam.
*Since we moved to New England, I just can’t get enough of the clams, mussels and steamers and of all steamer clams is my favorite but it’s just hard to clean. I hate crunching on sand. So I asked asked the one who worked in the fish market and they said instead of salt, use freshly ground pepper. It worked perfectly. Be sure to discard any broken or open steamer clams prior to cleaning. This indicates that the clam is dead and it may create a rotten or unpleasant smell in your kitchen when you begin cooking.