Steaming Topneck Clams: A Quick, Easy, Delicious Treat

Clams are a delicious and healthy meal, and steaming is the best way to cook them. You can steam clams in a variety of ways, including in a broth or sauce of your choice, such as garlic butter, white wine, or Mediterranean-style with onions, garlic, and bell peppers. Steaming clams is a quick and easy process that usually takes around 7-10 minutes, and you can serve them as an appetizer or over pasta for a full meal. So, can you cook topneck clams in a steamer? Yes, you absolutely can!

How to clean clams before steaming

To clean clams before steaming, start by rinsing the shells under cold running water to get rid of any excess sand. Then, use a brush or a stiff paper towel to scrub the outsides of the shells.

Next, prepare a saltwater solution for purging and soaking. In a large bowl, combine 30 grams of sea salt with 1000 grams of cold tap water. Whisk to dissolve the salt in the water. Add the cleaned clams to the bowl, ensuring they are fully submerged, and set the bowl in a cool place. Let the clams sit for 2-3 hours or until you notice a significant amount of grit has been purged.

After soaking, give the clams a final rinse before steaming. Place them in a steamer basket or insert and steam for just a few minutes until they open. When the clams are fully open, they are ready to be enjoyed!

It is important to note that clams should be cooked soon after purchasing for optimal freshness. If you need to store them, keep them over ice in the refrigerator in an open container for no more than one day.

How to cook clams in a steamer

Ingredients

Clams are a delicious seafood option and can be cooked in a variety of ways. For steaming clams, you will need:

• Clams (of your choice, but littleneck clams are a popular option)
• Water (for soaking)
• Salt (for soaking)
• Butter
• White wine
• Lemon juice
• Garlic
• Parsley
• Red pepper flakes (optional)

Steps to Cook:

First, you will need to clean the clams thoroughly to remove any sand or grit. Here are the steps for cleaning and preparing the clams for steaming:

• Place the clams in a bowl or bucket and cover them with several inches of seawater or salty water (use a tablespoon of sea salt for every quart of water).
• Let the clams soak for several hours or preferably overnight in a cool place.
• After soaking, you will notice that each clam has a foot or siphon that extends out of the shell. This is normal, as clams use this to filter seawater and eat.
• The clams may discharge sand or dirt during this process, so you can change the water if it becomes too murky.
• If you are short on time, you can also swirl the clams in a large bowl of salty water for half a minute, dump out the water, and rinse the clams until no more sand is released.

Now that your clams are cleaned and prepared, it's time to steam them! Here are the steps for cooking:

• Place about an inch of water, beer, or stout in the bottom of a tall, large pot. You can also add some white wine to the water for extra flavor.
• Put a steamer rack at the bottom of the pot, or simply place the clams directly in the pot if you don't have a rack.
• Gently place the clams on the steamer rack. Be careful, as the clam shells are thin and can easily break.
• Bring the water to a boil and let the clams cook in the steam for about 5 to 10 minutes. The shells will open wide when they are ready.
• Remove the pot from the heat and let the clams cool for a couple of minutes.
• Carefully remove the cooked clams from the pot and place them in a serving bowl.
• Don't discard the clam broth left in the pot. Instead, pour it into small bowls for dipping.
• Serve the steamed clams with melted butter on the side for dipping.

Tips:

• Discard any clams that seem dead, stinky, or whose siphons don't retract when touched.
• Plan on purchasing 1 pound of clams per person for a main course or 1/2 pound per person for an appetizer.
• Serve the clams with a side of bread to soak up the delicious broth, or over angel hair pasta.
• Clams are best when served immediately, but leftovers can be stored in the refrigerator for up to 24 hours.

Enjoy your delicious steamed clams!

How long to steam clams for

Yes, you can cook topneck clams in a steamer. Here is a guide on how long to steam clams for:

Clams are a delicious and simple dish to prepare, and steaming is the best way to cook them. The first step is to prepare your clams by rinsing them under fresh water to remove any grit or algae from the shells. Listen out for clunkers, which is a sign of a dead clam or chipped shell, and throw away any that smell off. You can then choose to soak your clams in cold water for 20-30 minutes to ensure they are free of grit, changing the water two to three times. However, this step is not essential, and clams will still taste great without it.

When you are ready to cook your clams, place them in a pot or pan with a lid. Add a small amount of liquid such as wine, water, or chicken stock, and steam the clams on medium heat for 5-10 minutes. Keep the heat at medium—cooking slowly will help all the clams open. Cooking them too quickly may cause them to become tough and overcooked. Cover the pot and bring the water to a boil. During cooking, stir or shake the pot occasionally so that all the clams have room to open up.

Clams cook like popcorn, with some cooking faster than others, and you will know they are done when their shells open up. It is important to discard any clams that do not open. If you know that the clams were alive and happy before cooking, you can give the late bloomers a bit more time and space to open up before tossing them out.

Depending on the size of your clams, they should be ready to eat in 7-10 minutes. Smaller clams will take less time to cook, while larger clams may need a little longer. Enjoy your steamed clams with some crusty bread to dip in the delicious broth!

What to serve with steamed clams

Steamed clams are a delicious dish, often served with a side of bread to dip in the clam juice. If you're looking for something more substantial, there are several side dishes that go well with steamed clams. Here are some ideas:

• Pasta: Steamed clams can be served over linguine, fettuccine, or pasta. The starch in the pasta helps to soak up the delicious clam broth.
• Rice: A rice dish, such as Lebanese rice, can also be a good accompaniment to steamed clams.
• Salad: While a salad may not complement the flavor profile of steamed clams as well as something warmer or heartier, it can still be a good side dish. A Caprese salad with tomatoes, cheese, and basil, or a tossed green salad with mixed greens, cucumbers, and sunflower seeds are some options.
• Vegetables: Warm vegetable sides can help elevate the natural flavors of clams. Roasted Brussels sprouts, lemon and garlic broccoli, or green beans almondine are some tasty vegetable sides that go well with steamed clams.
• Potatoes: Mashed potatoes, creamy potato salad, or roast potatoes with rosemary and mint are some potato-based sides that can be served with steamed clams.
• Soups: Clam chowder or other soups with a rich broth and seafood flavor can be a good choice to serve alongside steamed clams.

How to eat steamed clams

Steamed clams are a popular delicacy, especially in New England, and they are fun and delicious to eat. Here is a step-by-step guide on how to eat steamed clams:

Preparation:

Before cooking, it is important to clean the clams thoroughly by soaking them in saltwater. This will help remove any sand or grit. You can do a quick 30-minute soak or a three-time soak of up to an hour, scrubbing the clams between each soak. After soaking, scrub them with a stiff brush under cool running water.

Cooking:

To cook the clams, melt butter in a large saucepan over medium heat. Sauté some garlic in the butter until it is fragrant, then add wine and lemon juice to the pan. Next, add the clams and cover the pan. Steam the clams until they open, which should take around 7-10 minutes. Be sure to discard any clams that do not open.

Eating:

To eat the clams, use your fingers or a small fork to gently remove the clam from its shell. The shells are brittle, so be careful not to break them. Pull off the dark, turtleneck-like skin covering the siphon or neck of the clam. Then, swirl the clam in the hot broth to warm it up and remove any remaining sand or grit. Finally, dip the clam into melted butter and enjoy! You can eat the siphon, but it may be a bit tough and rubbery.

Steamed clams are often served with crusty bread or pasta to soak up the delicious broth and butter. Bon appetit!

Frequently asked questions