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Steamed Clams – Jersey Steamers

Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Main Course
Cuisine: American


  • 25 - 100 cherry stone clams or little neck clams
  • water for steaming
  • butter melted


  • Place your stainless steel steamer basket into a large pot big enough to hold your steamer. Add some water to the pot; add your clams and cover. Bring to a boil. Won't take long because there isn't going to be much water in the pot.
  • Depending on how many clams you are steaming, it should take about 5-10 minutes for them to open up, exposing the tender little morsels that you will soon be dipping into butter.
  • If you are steaming a lot of steamers, you may have to take some of the open ones out of the pot so the rest have a chance to steam and open.
  • IMPORTANT: If the clams refuse to open, throw them out. They are no good and not safe to eat. Do not try to force them open. Just get rid of them.
  • Remove all the open steamers and transfer to a large serving bowl and serve with small bowls or ramekins of melted butter.
  • Don't forget plenty of napkins and a large bowl for the shells.