Making Steamers: A Step-By-Step Guide To Deliciousness

Steamer clams, or steamed soft shell clams, are a specialty of New England. They are fun to eat and taste delicious. The process of making steamers is straightforward and can be done in a few simple steps. Firstly, discard any clams with cracked or damaged shells. Then, soak the clams in salted water to remove sand and grit. After rinsing and draining the clams, add them to a pot with water, wine, beer, or another liquid, and steam until the shells open. Finally, serve the clams with melted butter and enjoy!

Soak clams in salted water to remove grit

Soaking clams in salted water is an important step in preparing steamer clams, also known as soft shell clams. This process helps to remove grit and sand, ensuring a better dining experience. Here is a detailed guide on how to do it:

Firstly, create a brine solution by dissolving salt in water. The ideal ratio is 1/3 cup of salt per gallon of water, or 2/3 cup of salt for every 2 quarts (8 cups) of water. It is important to use non-iodized salt if you are not using seawater. You will need enough brine to completely cover the clams.

Next, place the clams in a large container such as a bucket or a pot. Pour the brine solution over the clams until they are fully submerged. You can also add a tablespoon of cornmeal to the brine, as some cooks suggest. Leave the clams to soak for about an hour in a cool place, and preferably in the refrigerator.

During this time, you will observe an interesting phenomenon. The clams will begin to release their siphons, which are long protrusions that they use to filter seawater and eat. As they discharge sand and dirt, the water may become murky. If you wish, you can change the water or rinse and repeat the process until the water remains clear.

If you are short on time, an alternative method is to place several clams at a time in a large bowl, cover them with salt water, and gently agitate the water with your fingers for about 30 seconds. Repeat this process, rinsing and changing the water, until no more sand is released.

After soaking, be sure to rinse the clams thoroughly under cold water before proceeding to the cooking stage.

By following these steps, you will ensure that your steamer clams are clean and free of grit, providing a delicious and enjoyable meal.

Rinse and repeat until clean

Rinse and repeat until the clams are clean and grit-free. This is an important step as clams are usually buried in the sand and will have grit in their shells. You can change the water if you want. If you don't have time to let the clams soak for hours, just put several of them at a time in a large bowl, cover with salt water, and gently swirl the water around with your fingers for half a minute. If the clams release sand or grit, dump out the water and rinse the clams out in the same manner again, repeating until no more sand is released.

After rinsing and repeating, if the clams still release some sand and grit while cooking, you can dip them in the clam broth before dipping them in butter when you eat them, helping to rinse away any remaining grit.

Rinse and repeat again, until the clams are clean and grit-free. This is important as you want to ensure the clams are free of any sand or dirt before cooking and serving. It is also a good idea to scrub the shells with a soft brush and rinse under cold water after soaking to ensure they are thoroughly cleaned.

Rinse and repeat the process of soaking, rinsing, and scrubbing until the clams are completely clean and free of any grit or debris. This may take a few rounds of rinsing and soaking, but it is important to ensure the clams are thoroughly cleaned before cooking.

Rinse and repeat the cleaning process as needed, ensuring that the clams are free of any grit or sand. This step is crucial to ensure a pleasant dining experience, as consuming gritty clams can be unpleasant and may detract from the overall taste and enjoyment of the dish.

Steam clams for 3-10 minutes

Steamer clams are a specialty of New England and are fun and easy to cook. They have thin, brittle shells, so you need to be gentle with them.

To steam clams, start by placing them in a large bowl or pot and covering them with cold water. Add salt to the water—about 2/3 cup of salt per 2 quarts (8 cups) of water. Mix the water and clams gently with your hands, being careful not to break the shells. Let the clams sit for about an hour, then drain and rinse them well. Repeat this process until the water is clean.

If you have clams with open shells, you can try to snap them shut with your fingers or tap them against a hard surface. Observe the siphon (the neck of the clam); if there's no movement, throw the clam away. Any clams that appear cooked (with wide-open shells) should also be discarded.

When you're ready to cook the clams, put about an inch of water, or your favourite beer, in the bottom of a tall, large pot. You can also add some fresh lemon juice and butter. Place a steamer rack at the bottom of the pot, or simply put the clams directly into the pot if you don't have a rack. Be careful when handling the clams as they may spit water at you. Cover the pot and bring the water to a boil.

Once the water is boiling, let the clams cook in the steam for 3 to 10 minutes, depending on their size. The shells will pop open wide when they're done. Remove the pot from the heat and let the clams cool for a couple of minutes. Any clams that didn't open during cooking should be discarded.

Serve the steamed clams with melted butter and lemon wedges on the side. To eat, open the shell, remove the cooked clam, and pull off the skin covering the siphon. You can dip the clam in the hot broth to warm it up and remove any remaining grit, then dip it in butter and enjoy!

Remove clams as shells open

Once the clamshells open, it's time to remove them from the heat and start serving. However, it's important to be careful as the shells are thin and brittle and can easily break.

When you remove the clams from the pot, place them in a serving bowl. Be sure to keep the clam broth left in the pot, and pour some into small bowls for serving. The clams can be served with melted butter for dipping.

To eat, open the shell and remove the cooked clam. Use your fingers to pull off the skin covering the siphon of the clam. Discard the shells into a separate bowl. Grip the siphon with your fingers, swirl the clam in the hot broth to warm it up and dislodge any grit or sand. Then, dip the clam into the melted butter and enjoy!

It's important to note that the siphon end of the clam may be a bit tough and rubbery. You can choose to eat it or not, but it makes a great handle for dipping.

Serve with melted butter

Now for the fun part: eating your steamers! Place the cooked clams in a serving bowl and provide an empty bowl for the shells. You'll also need a small bowl of broth for dipping and another small bowl of melted butter for dipping.

Here's how to eat the steamers: Open the shell and remove the cooked clam. Use your fingers to pull off the skin covering the siphon of the clam. Discard the shells and skin into the shell bowl. Grip the siphon with your fingers, swirl the clam around in the hot broth (it will help to warm up the clams and dislodge any remaining grit or sand). Then, dip the clam into the melted butter and eat.

The siphon end of the clam may be a bit tough and rubbery. You can eat it or not, but it makes a great handle for dipping. Eating steamers is messy, so have lots of bread for soaking up the broth and paper napkins for your fingers.

If you're serving the clams with a simple spaghetti dish, simply boil the spaghetti and serve it with the clams and their savory broth as the main entrée.

Frequently asked questions