Steamer Clams are Soft-Shell Clams about 2 inches wide (5 cm.) They have a long tube that they put outside their shell to suck water in.
They are called “Steamers” because they are usually steamed whole, but they can also be shucked then fried.
Cooking Tips
They will contain a lot of grit and sand. They need to be soaked in water with some salt and cornmeal in it to encourage them to expel this grit. Change the soaking water at least once.
Equivalents
1 pound (450g) Steamer Clams in shells = 10 to 14 Steamer Clams.
Language Notes
Depending on the locale, they are also variously known as Belly Clams, Ipswich Clams, Long-Neck Clams, Manninose Clams and Piss-Clams.