16
SEAFOOD AND FISH
Steaming times provided are for fresh, or frozen and thawed, seafood and fish.
Clean and prepare fresh seafood and fish, as appropriate, before steaming.
Most seafood and fish cook quickly. Steam in small quantities, or in amounts as
specified.
Clams tend to open at different times during steaming. To avoid overcooking, watch
the shells. Tap the exterior of Cover to improve visibility as steam forms on inside of
Steaming Bowl. Use tongs to remove shells when opened; be careful as the steam
is hot. Replace Cover after opened shells are removed.
Serve steamed seafood or fish with plain or seasoned butter or margarine, fresh
lemon, and/or favorite sauces.
Fish fillets may be steamed in the Rice Bowl. See the procedure provided for
poached fillets. Experiment with your favorite fish fillets and/or seasonings by
following the proportions and procedures given in the recipe. Adjust steaming
times, as necessary.
Use
Use Water Approx.
Type Of
Rice
Drip
Fill Line
Time
Seafood/Fish
Amount Bowl
Tray
In
Base
(Minutes)
Tips
Clams
1 dozen
No
Yes
Lo
11-16
Littlenecks/Cherrystones in
shell
(fresh)
(up to 2”
across)
Steamers/Longnecks 1
dozen No
Yes
Lo
9-16
(fresh)
in shell
(up to 2 3/4”
across)
2 dozen
No
Yes
Lo
9-18
in shell
(up to 2 3/4”
across)
Scallops (fresh)
1 lb.,
No
Yes
Lo
12-14
Bay
shucked
Sea
1 lb.,
No
Yes
Lo
12-15
shucked
(up to
3/4” thick)
Shrimp
Large No
Yes
Lo
13-15
(Fresh, or frozen
1 lb. in shell
and thawed)
1 1/2 lbs.
No
Yes
Med
18-20
in shell
■
Clean, soak shells.
■
Stagger shells that
are layered.
■
Cook until shells are
well opened.
■
Larger clams need
maximum time.
■
Use tongs to remove.
■
To steam larger Littlenecks
or Cherrystones (up to 2 3/4”
across), use “Med” water
level; steam 1 dozen at a
time; stir after 15 mins.
■
Steam until shells
are opened.
■
Arrange in single
layer; larger quantity must
be layered.
■
Larger scallops and/or
larger amount may take
maximum time.
■
Stir at 7 minutes; again at 10
minutes if not done. Use a
long handled spoon.
■
Steam until opaque.
■
Stagger shrimp that
are layered.
■
Stir with long handled spoon
after 8 minutes and
11 minutes.
■
Steam until shells are
reddish and flesh is opaque.
■
Stir after 12 and 16 minutes.
