A New England summer essential — live soft-shell clams, delivered whole-belly and ready for the pot. Sold by the 2 lb bag.

Steamer clams are soft-shell clams — a different species from littlenecks. Delivered whole-belly in their soft shells, these are the ones for the classic New England shore dinner.

Bring salted water to a boil, drop them in, and steam for 5–8 minutes until the shells open. Pull the clam out by the siphon, dip in clam broth to rinse, then dip in drawn butter. That’s it. That’s the whole recipe.

2 lb bag · Serves 2 as a main · Steam 5–8 min until shells open · Serve with clam broth and drawn butter · Best eaten same day

Pairs with: Cold lager or hard cider · Drawn butter · Oyster crackers · Corn on the cob · New England chowder on the side