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These Steamers with Compound Butter and Garlic Toast are a delicious taste of summer by the ocean in coastal New England.
4-6 dozen steamer clams
Table salt
Compound butter
2 sticks butter, softened to room temperature (1 cup)
2 tablespoon fresh parsley, minced fine
1 teaspoon fresh thyme or half that of dry
1/2 teaspoon Old Bay seasoning
Zest of one lemon
1/2 teaspoon freshly ground black pepper
Garlic bread
3 tablespoons butter, melted
1 tablespoon fresh parsley, minced fine
Ciabatta or other hard chewy Italian bread
1 garlic clove, cut in half
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Sometimes during the overnight soaking process, the clams retain some of the grit and sand. When you clean it to eat it, if the belly still looks full of dark grit, simply remove and discard the belly and continue on. The very large clams often retain stomach contents and the smalls ones do not.