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Steamers are clams popular along the New England coast as part of an old-fashioned clam bake or prelude to a shore dinner. Steaming is a process that opens their shells; they are presented intact in a bowl or bucket along with a cup of broth and a cup of melted butter. It is the eater’s job to yank the meat from the steamed-open clam and dip it first in clam broth, thus rinsing away any grit, then in butter for flavor.