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Cook Your Catch: Steamed Clams

A simple recipe short on ingredients but big on flavor.

Cook Your Catch: Steamed Clams

For this installment of Cook Your Catch, Mercury Pro Team angler Carter Andrews shows us how he steams up a big pot of cherrystone clams freshly harvested from the briny waters of Cedar Key, Florida.

It’s a simple recipe that emphasizes the main attraction versus the supporting cast. The main attraction in this case – the clams! And when it comes to harvesting these tasty bivalves, the mud-colored waters along the shoreline of Cedar Key offer some of the best conditions.


  • 1 to 2 stalks of celery, chopped
  • 1 white onion, chopped
  • 1 head of garlic, cloves removed, peeled and halved
  • 2 pounds clams
  • 2 pounds shrimp


Start by adding roughly 1 1/2 inches of water to a large pot and place over medium heat. Then, add the celery, onion and garlic, and cook for approximately 3-5 minutes, stirring occasionally.

Next, add your clams and shrimp. When your water comes to a boil, reduce the heat and simmer. Cook until the clams open up. After giving everything a good stir, remove from the heat and pour out your clams and shrimp on a large surface or into a colander.

Serve over linguine or fettucine along with a nice loaf of French bread and enjoy!

For more information about Carter Andrews and “The Obsession of Carter Andrews” TV series, visit You can also follow Andrews on FacebookInstagramYouTube and Twitter.

Cook Your Catch: Steamed Clams
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