Steamers

Steamers is a term that can refer to steam-powered ships, known as steamers or steamships. In the 19th and early 20th centuries, steamers were among the primary means of long-distance sea travel and freight transport. These vessels were propelled by steam engines driving propellers or, in earlier days, paddlewheels. They advanced from wooden hulls to iron and then steel hulls, and from reciprocating engines to steam turbines. The adoption of boilers, condensers, and improved hull designs increased speed, range, and reliability. With the rise of diesel and electric propulsion in the mid-20th century, the commercial dominance of steamers declined, though some remain in operation as historic ships or in heritage fleets.

In North American dining, steamers is a common shorthand for soft-shell clams that are typically steamed in their shells and served with melted butter or dipping sauces. The term is also used for the cooking method itself—steaming foods by applying steam heat. The clams are usually harvested from coastal areas and are a staple of regional seafood cuisine.

The term may also appear in historical texts to describe any vessel powered by steam, including small transporters and mail steamers, particularly prior to the widespread adoption of diesel engines. The word is often used in period writing and ship registries to distinguish steam-powered ships from sailing vessels.