Life is too short for bland. When you need something with a little more character, look no further than steamers. About two inches in diameter, these soft-shelled steamer clams are quite flavorful and to us, a hallmark of summer. They’re sourced along the Atlantic coast—from Maine down to Long Island. The best way to prepare them? They’re called steamers for a reason. Simmer these tender, sweet and slightly meaty morsels in garlic, olive oil, and wine, roll up your sleeves, and eat them straight from the shell.
