Steaming Clams: How Long Before They're Done?

Steamed clams are a quick and easy dish to make at home. The cooking time depends on the size of the clams, but they typically take between 5 to 10 minutes to steam. It is important not to overcook them, as this can make them tough and rubbery. The clams are ready when their shells have opened; any clams that remain closed should be discarded.

Cleaning clams before cooking

Cleaning clams properly before cooking is essential to ensure that they are free from sand and grit, and safe to eat. Here is a step-by-step guide on how to clean clams before cooking:

Step 1: Choosing and Storing Clams

When buying clams, always select live clams with tightly closed shells, which guarantees freshness. Avoid any clams with broken or cracked shells. If you are not cooking the clams immediately, it is important to store them properly. Place the live clams in an open container, covered with a moist cloth, and refrigerate for no more than two days.

Step 2: Scrubbing the Shells

Before cooking, the shells of the clams need to be scrubbed to remove any sand, barnacles, or other debris. Use a firm brush to scrub the clam shells under cold running water. Check each clam as you scrub, ensuring the shell is intact and closed tightly. If a clam shell is slightly open, tap it gently on the counter. A fresh clam will react by shutting its shell. If it remains open, discard it as it may be spoiled.

Step 3: Soaking the Clams

Soaking clams in salted water helps remove grit and other impurities from their system. In a large container, combine cold water with salt, following a ratio of 30 grams of salt to 1 litre of water. Whisk to dissolve the salt, then add the clams to the saltwater, ensuring they are fully submerged. Let the clams soak for 2-3 hours at room temperature or in the refrigerator. During this time, the clams will filter out sand and excess salt from their systems.

Step 4: Rinsing and Draining

After soaking, use a slotted spoon to lift the clams out of the saltwater and place them in a colander. Discard the soaking water. Rinse the clams with clean water, then repeat the soaking and rinsing process at least twice to ensure they are thoroughly cleaned.

Step 5: Final Inspection

Once the clams have been soaked, rinsed, and drained, give them a final inspection before cooking. Check each clam again, discarding any that remain open or have cracked shells. Clams that remain open after cleaning are likely dead and are not safe to eat.

By following these steps, you can effectively clean and prepare clams for cooking, ensuring a delicious and safe dining experience.

How to cook clams

Ingredients

Clams are best cooked and served fresh, so make sure to buy them on the same day you plan to cook them. You will need:

• Clams (littleneck clams are a popular choice)
• Butter
• Garlic
• White wine (dry)
• Lemon
• Fresh herbs (e.g. parsley, chives, basil)
• Salt and pepper
• Red pepper flakes (optional)
• Onion/shallots/leeks/scallions/aromatics (optional)

Cleaning the Clams

Before cooking the clams, they need to be cleaned thoroughly to remove any sand or grit. Place the clams in a bowl of cool water and let them soak for 20 minutes. Drain the water, rinse the clams, and repeat this process 2-3 more times. After the final rinse, give the clams a gentle scrub with a vegetable brush.

Cooking the Clams

Steaming is the best way to cook clams. Here is a step-by-step guide:

• Melt some butter in a large pan over medium heat.
• Add your aromatics (onion, garlic, etc.) and a pinch of red pepper flakes (if using). Sauté for a few minutes until softened, being careful not to burn them.
• Add a cup of white wine and bring to a vigorous simmer.
• Carefully add the clams to the pan and cover with a lid.
• Cook for about 5-10 minutes over medium heat. Give the pan a gentle shake every few minutes.
• After 5 minutes, remove the lid and check if the clams have opened. If not, cover and cook for a few more minutes.
• Once all the clams have opened, remove from the heat and add the zest and juice of a lemon, along with your fresh herbs. You can also add another knob of butter for added richness.
• Taste the cooking liquid and adjust seasoning as needed (e.g. salt, lemon juice, chili flakes).
• Serve the clams directly in the cooking vessel or transfer to a platter, drizzled with the cooking liquid.

Tips

• Plan for 1 pound of clams per person as a main course or 1/2 pound per person as an appetizer.
• Clams are best served immediately, but leftovers can be stored in the refrigerator for up to 24 hours.
• Do not boil the clams as they will become tough and overcooked.
• Discard any clams that have not opened during the cooking process, as they are not safe to eat.

How long to steam clams for

Steaming clams is a simple and quick process, but it is important to get it right to ensure the clams are cooked properly and are not rubbery or overcooked.

Preparation

Before steaming clams, it is important to clean them thoroughly to remove any sand or grit. This can be done by soaking the clams in water for at least 10 minutes or up to an hour. This will help them to expel any sand they are holding. They should then be rinsed and scrubbed gently with a brush.

Steaming

Clams should be steamed for around 5-10 minutes, depending on their size. They are cooked when their shells have opened. It is important not to overcook clams, as this will make them tough and rubbery. They should be steamed at a gentle simmer, rather than a boil, and the pot should be covered. The pot should also be shaken occasionally to ensure the clams have space to open.

Serving

Clams can be served as an appetizer or a main course. They go well with bread, particularly sourdough or baguette, for dipping into the broth. They can also be served with pasta, rice, or salad.

What to serve with steamed clams

Steamed clams are a delicious dish, often served as an appetizer or light main course. But what should you serve with them to make the meal truly memorable? Here are some ideas for side dishes that will complement your steamed clams perfectly:

• Bread: A crusty loaf of sourdough or sourdough baguette is a must for soaking up that delicious clam broth. You can also serve it with garlic bread or garlic knots for an extra garlicky kick.
• Salads: A fresh salad can provide a nice contrast to the richness of the clams. Try a Caprese salad with tomatoes, cheese, and basil, or a tossed green salad with mixed greens, cucumbers, and sunflower seeds. For something heartier, opt for a crispy kale and quinoa salad.
• Vegetables: Steamed clams go well with warm vegetable sides such as roasted Brussels sprouts, lemon and garlic broccoli, or green beans almondine.
• Starch: In addition to bread, you can serve steamed clams with pasta or rice dishes. Linguine pasta with a spinach and sun-dried tomato cream sauce is a great option, or you could try easy linguine con vongole.
• Potatoes: Mashed potatoes are a classic side dish that pairs well with steamed clams. For something more adventurous, try roast potatoes with rosemary and mint, or a potato salad—a creamy potato salad is always a crowd-pleaser.
• Soups: Clam chowder is a natural companion to steamed clams, but you could also serve them with other soups, such as a rich broth with seafood or tomato flavors.
• Eggs: A sunny-side-up egg salad is a simple and healthy side dish that goes well with steamed clams.
• Cheese: A broccoli cheese casserole is a comforting option, especially on a rainy day.

How to store clams

Storing clams properly is essential to ensure they stay fresh and safe to eat. Here is a comprehensive guide on how to store clams:

Storing Live Clams

When storing live clams, it is crucial to inspect them thoroughly and discard any that are dead or broken. Healthy clams should be closed tightly or slightly open and should shut quickly when tapped. Place the clams in a single layer in a shallow dish, ensuring they have access to air. Avoid adding fresh water to the dish as this can be harmful. Instead, cover the container with a damp towel or paper towels to maintain moisture while allowing air circulation. Store the clams at the back of the fridge, ideally at a temperature between 32-35°F (0-2°C), and use them within 2-3 days. Check the clams daily and remove any open shells to prevent the spread of foodborne toxins.

Freezing Live Clams

If you plan to store clams for an extended period, freezing is recommended. Start by rinsing the clams under cool running water, being careful not to use warm water as this can cause the shells to open. Place the live clams in airtight freezer bags, removing as much air as possible. Label the bags with the date and place them at the back of the freezer, where the temperature is coldest. Use the clams within three months, and thaw them under cool running water when ready to cook.

Refrigerating or Freezing Shucked Clams

When storing shucked clams, it is best to keep them immersed in their own liquor (juice) to preserve their flavour. Place the clams and liquor in a tightly sealed container or resealable bag, leaving some headroom if you plan to freeze them. If there is not enough liquor, you can add bottled clam juice. Refrigerate the clams if you plan to use them within 2-3 days, pushing the container to the back of the fridge. For longer storage, place the container in the freezer, where they will stay fresh for up to three months. Thaw frozen shucked clams overnight in the refrigerator to preserve their texture and safety.

Frequently asked questions