Steaming Clams: How Long Does It Take?

Steamed clams are a delicious and simple dish to make at home. The cooking time for steamed clams is around 5 to 10 minutes, depending on their size. It is important not to overcook them as they can become tough and rubbery. The clams are done when their shells open up, and any that remain closed should be discarded.

Cleaning clams before cooking

Firstly, when buying clams from the grocery store or fish market, always ensure they are packed with ice to keep them fresh. Clams should be stored in an open container and not sealed in an airtight container as they need to breathe. If you don't plan on cooking them immediately, place them over ice in a bowl and store them in the refrigerator, preferably cooking them on the same day you buy them.

Before cleaning, discard any clams that are already open or have broken shells. Then, rinse the clams under cool running water, using a brush or a stiff paper towel to lightly scrub the outsides of the shells and remove any sand, barnacles, or other debris. Check each clam as you scrub and ensure the shell is tightly closed. If the shell is slightly open, tap it gently on the counter. A fresh clam will react by shutting its shell. If it doesn't, discard it.

Next, prepare a saltwater solution for soaking the clams. In a large bowl, combine sea salt and cold water. The ratio of salt to water is important to ensure the clams purge the grit effectively without becoming overly salty themselves. A good ratio is around 30 grams of sea salt to 1 litre (or 1000 grams) of cold tap water. Whisk the solution until the salt is fully dissolved.

Now, add the cleaned clams to the saltwater solution, ensuring they are fully submerged. Let the clams sit in the solution for 2-3 hours. During this time, the clams will filter out sand and salt from their systems. You will notice the water becoming cloudy and gritty – this is the saltwater solution doing its job!

After soaking, remove the clams from the saltwater solution using a slotted spoon and discard the water. Rinse the clams once more with clean water, and they are now ready for cooking!

Finally, when cooking your clams, be sure to discard any that remain unopened after the cooking process, as these clams were likely dead before cooking and are therefore unsafe to eat.

How to cook clams

Ingredients

Clams are a great choice for a light main course or an appetizer. They are low in calories and carbohydrates and high in protein, omega-3 fatty acids, iron, zinc, magnesium, and vitamin B12.

For four people, two dozen medium to large clams is a good amount for an appetizer. If they are on the smaller side, get more—you would be surprised how quickly they will disappear when you serve them.

For a main course, plan on purchasing one pound of clams per person, or half a pound per person for an appetizer.

Other ingredients include butter, garlic, red pepper flakes, white wine, salt, black pepper, lemon juice, and fresh herbs.

Cleaning the Clams

Clams should be cleaned very well before cooking. They live rooted in the sand and get their nourishment by sucking in water and sand, so they have a tendency to be sandy or gritty if not soaked thoroughly before cooking.

First, discard any clams that are open or chipped. Then, place the clams in a bowl and cover them with fresh water. Let them sit in the water for at least 10 minutes or up to an hour. This will help them expel any sand. After they've soaked, rinse them off with cool water and give them a gentle scrub with a vegetable brush.

There are also a few different methods for cleaning clams that involve soaking them in salted water.

Cooking the Clams

You can steam clams in a large skillet, braiser, or Dutch oven, as long as it has a tight-fitting lid.

First, melt some butter or drizzle some oil (2 to 4 tablespoons of either) in your vessel of choice over medium heat. Then, add your aromatics (shallots, garlic, etc.) and maybe a pinch of chili flakes if you want some spice. It's important not to burn your aromatics here, so keep a close eye on them.

Once the aromatics have softened, add about a cup of dry white wine and bring to a vigorous simmer. Then, carefully add the clams, cover the pan, and cook for about 5 to 10 minutes. Every few minutes, give the pot a gentle shake. After 5 minutes, remove the cover and see if the clams have opened. If there are still a few that haven't, put the cover back on and give it a few more minutes. If a clam never opens, discard it—this means it's not good for eating.

Once all of your clams have opened, take them off the heat. Add the zest and juice of a lemon and whatever herbs you chose. If you want, you can add another knob of butter for added richness. Taste the cooking liquid and adjust the seasoning to your liking.

Clams are best when served immediately after cooking. You can serve them directly in the cooking vessel or transfer them to a platter, dousing them in their cooking liquid. Serve them with a few slices of grilled bread or over your favorite pasta shape.

How long to steam clams

Steamer clams are quick to cook and typically take between 5 to 10 minutes to steam. The shells will open up when they are ready, so keep an eye on them to avoid overcooking.

Clams should be cooked at a gentle simmer, as boiling them will make them tough and rubbery.

• First, clean the clams thoroughly by soaking them in cool, salted water for 20 minutes to an hour. This will help remove any sand or grit. Rinse and scrub the clams with a brush under cool running water.
• Prepare your steaming liquid or broth by melting butter in a large pot or skillet over medium heat. You can also add aromatics like garlic, shallots, onions, or leeks at this stage for extra flavor. Sauté for a few minutes until softened, being careful not to burn them.
• Add a cup of dry white wine to the pot and bring it to a vigorous simmer.
• Carefully place the clams in the pot, ensuring you handle them gently as their shells can be thin and brittle. Cover the pot and steam the clams for about 5 to 10 minutes. Give the pot a gentle shake every few minutes.
• The clams are cooked when their shells open up. Check the clams after 5 minutes and continue cooking if needed.
• Once all the clams have opened, remove them from the heat. You can add lemon juice, fresh herbs, and an extra knob of butter to the cooking liquid if desired. Taste the broth and adjust seasoning as needed.
• Serve the steamed clams immediately with the cooking liquid and some grilled bread or pasta on the side.

Enjoy your delicious and perfectly steamed clams!

What to serve with steamed clams

Steamed clams are a delicious dish, often served as an appetizer or light main course. They are typically cooked in a garlicky white wine broth and served with bread for dipping. But what else can you serve with steamed clams to make a meal? Here are some ideas for side dishes and accompaniments to elevate your steamed clams and impress your guests:

• Bread and Butter: A crusty loaf of sourdough bread is a must-have for dipping into the delicious broth. You can also serve it with butter on the side for a more indulgent treat.
• Pasta: Steamed clams go well with plain pasta, but you can also try something more flavorful like linguine in a spinach and sun-dried tomato cream sauce. The starchiness of the pasta complements the broth perfectly.
• Salads: A fresh salad can provide a crisp and juicy contrast to the briny clams. Try a Caprese salad with tomatoes, cheese, and basil, or a tossed green salad with mixed greens, cucumbers, and sunflower seeds.
• Vegetables: Warm vegetable sides can enhance the natural flavor of clams. Try roasted Brussels sprouts, lemon and garlic broccoli, or green beans almondine.
• Potatoes: Mashed potatoes are a classic side dish that can elevate any meal. They are buttery and smooth, making them perfect for absorbing all the delicious clam juices. For something more adventurous, try roast potatoes with rosemary and mint.
• Cheesy Garlic Bread: For an extra crunchy and flavorful side, bake a garlic baguette with lots of cheese on top. The crunch of the bread pairs perfectly with the tender clams.
• Soups: Clam chowder is a classic pairing with steamed clams, but you can also serve other soups like a rich broth with seafood or tomato flavors.

When planning your meal, consider the flavors and textures that will complement the steamed clams. Starchy sides like pasta and bread are great for soaking up the broth, while fresh salads and vegetables provide a crisp contrast. Don't be afraid to experiment and create a unique dining experience for your guests!

How to eat steamed clams

Now that you've cooked your clams, it's time to eat them! Here is a step-by-step guide on how to eat steamed clams:

• Place the cooked clams in a serving bowl and pour the hot broth into separate bowls. Also, prepare some melted butter for dipping.
• To eat, hold the clam shell with one hand and use a small fork to pull out the clam. Remember to discard any clams that haven't opened yet, as they are not safe to eat.
• Use your fingers to remove the skin covering the siphon (the long foot protruding from the shell). Discard the skin along with the shells.
• Grip the siphon and swirl the clam in the hot broth to warm it up and remove any remaining grit.
• Finally, dip the clam into the melted butter and enjoy!

Some people also like to serve steamed clams with crusty bread or grilled bread on the side to soak up the delicious broth. You can also add a squeeze of lemon juice or some fresh herbs for extra flavour.

Frequently asked questions