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Uncover the Secret to Perfect Summer Seafood: Steamers vs Littleneck Clams

When it comes to quintessential summer meals, few things beat a clambake. Whether you’re digging a pit on the beach or boiling up a storm in your kitchen, choosing the right type of clam can make all the difference. But what’s the difference between steamers and littleneck clams?

The Lowdown on Steamers

Also known as soft-shell, Ipswich, or Essex clams, steamers (Mya arenaria) are primarily found in New England. Their thin, fragile shells make them a delicacy, and they can be served in a variety of ways, from chowder to fried to steamed. One important note: steamers have a piece of “neck skin” that can hold sand, so be sure to clean them well and remove the skin before eating.

Littleneck Clams: The Perfect Size

Littleneck clams aren’t a specific variety, but rather a size designation. The actual species, Mercenaria mercenaria, is a hard-shell mollusk native to the eastern coasts of North and Central America. In fish markets, you’ll find littlenecks alongside other sizes, from countnecks to quahogs. They’re perfect for a range of preparation methods, from raw to steamed to sautéed.

Pacific Littleneck Clams: A West Coast Twist

On the west coast, you’ll find Pacific littleneck clams (Leukoma staminea), a different species that’s often confused with Manila clams. They take longer to cook than their eastern counterparts, but can be prepared in similar ways.

Manila Clams: Sweet and Succulent

Manila clams (Venerupis philippinarum) are small, sweet, and abundant on the west coast. They’re perfect for steaming, sautéing, or adding to soups, and can be eaten on the half shell.

Get Ready to Dive In: Delicious Clam Recipes

Ready to try your hand at cooking up some succulent shellfish? Here are some mouth-watering recipes to get you started:

• Stir-Fried Clams with Spicy Bean Sauce: Sauteed littlenecks in clam juice, Chinese bean sauce, ginger, garlic, and soy sauce make for a fragrant and flavorful dish.
• Clam Chowder Dinner Board: A classic thick and chunky stew feeds twelve hungry seafood lovers in this Insta-worthy dinner board.
• Beer Steamed Clams: Beer adds more flavor than water ever could in these simple steamed clams with garlic, lemon, parsley, and black pepper.
• New England Style Fried Clams: Perfectly-sized littlenecks are meaty without being chewy, and fried in a combination of buttermilk, cayenne pepper, and corn meal.
• Clams Casino: A staple at seafood restaurants for decades, this appetizer combines clams, bacon, breadcrumbs, garlic, parmesan cheese, and butter broiled until bubbling and brown.
• Clams on the Half Shell with Apple Ginger Mignonette: Freshly-shucked littlenecks are topped with a mignonette made with chopped apple, shallot, ginger, mirin, rice vinegar, and red pepper.
• Steamers with Compound Butter and Garlic Toast: Why melt plain butter when you can mix it with thyme, parsley, Old Bay Seasoning, and lemon zest?
• Buttery Mushroom and Clam Pasta: This version eschews typical linguine for bucatini, adds corn and wild mushrooms, and tops it all with grated Manchego cheese.
• Grilled Paella: Manila clams stand out among an ocean of other seafood and sausage in this classic Spanish rice dish, done on the grill for a perfect summer feast.