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Local Wild Steamer Clams

"Long-Neck Clams"

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Local steamers are big, sweet, briny clams. Steam them (it'll take about 5 to 10 minutes), fry them, or put them in chowder. But be sure to wash them well first. Because their shells never close completely, they do get sandy. Swish them around in several changes of water in a large pot until they're sand-free. Then steam and enjoy.

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