Steamed clams

In the United States, steamed clams are usually made with small soft-shell clams (Mya arenaria) called steamers, and sometimes with other shellfish[1] harvested and served along the East Coast and in New England.

[11] In France, they are often cooked with white wine, onion, garlic, shallots, and butter.

The layers are separated by seaweed and steamed over a fire outdoors and served family style as at a picnic.

Live clams are rinsed carefully to remove sand and grit and then cooked in a large kettle of water with salt added.

[15] Steamers have been transplanted to the West Coast and are available from San Francisco to Vancouver, British Columbia, Canada.