Steaming Clams To Perfection: Wine And Time

Clams are a delicious and healthy dish that can be prepared in a variety of ways. One popular method is to steam them in wine, which adds a depth of flavour to the dish. The first step is to clean the clams thoroughly by soaking them in water for at least 10 minutes to remove any sand, and then giving them a gentle scrub with a brush. While the clams are soaking, you can prepare the rest of your ingredients, such as garlic, shallots, and butter. Once the clams are clean, melt some butter in a large skillet or pot over medium heat, and add your aromatics. Be careful not to burn the garlic! After a few minutes, add your wine and bring it to a simmer. Finally, add the clams, cover, and cook for around 7-10 minutes, or until the shells have opened. With just a few simple steps, you can create an elegant and tasty dish that's perfect for a light main course or an unexpected appetizer.

How to clean clams before cooking

Preparing clams for cooking requires a few simple steps to ensure they are clean and grit-free. Here is a detailed guide on how to clean clams before cooking:

Step 1: Buy and Transport Clams

When buying clams, always choose live clams with tightly closed shells to guarantee freshness. Avoid any clams with broken or cracked shells. It is best to transport the clams in a mesh bag packed with ice to keep them fresh and breathing. Do not seal the bag, as clams need to breathe and may suffocate and die.

Step 2: Store Clams

If you are not cooking the clams immediately, store them in the refrigerator, covered with a moist cloth, in an open container for no more than one or two days.

Step 3: Rinse and Scrub the Clams

Rinse the clams under cold running water to remove any excess sand and dirt from the shells. Use a firm brush or a stiff paper towel to scrub the shells gently. This will help remove any sand, barnacles, or other debris clinging to the shells.

Step 4: Prepare a Saltwater Solution

Fill a large bowl or container with cold tap water and add sea salt to create a saltwater solution. The ratio of salt to water is essential; a common recommendation is to use 30 grams of sea salt per 1000 grams of water. Whisk the solution to ensure the salt is dissolved.

Step 5: Soak the Clams

Submerge the cleaned clams in the saltwater solution and let them soak for 2-3 hours at room temperature or in the refrigerator. During this time, the clams will purge any remaining grit from their systems. You may need to adjust the soaking time depending on the level of grit in your clams.

Step 6: Final Rinse and Inspection

After soaking, remove the clams from the saltwater solution using a slotted spoon and discard the water. Rinse the clams once more with clean, cold water. Check each clam to ensure they are tightly closed. If any clams are gaping slightly, tap them gently on the counter. A fresh clam should react by shutting its shell. If it doesn't, discard it, as it may be spoiled.

Now your clams are clean and ready to be cooked! You can steam them, boil them, or use them in various recipes like clam chowder, steamed clams with garlic and wine, or pasta dishes like linguine with clam sauce.

How long to steam clams for

Steamer clams are quick to cook and typically take between 7 and 10 minutes to steam. The shells will open when they are ready, and you should discard any clams that remain closed.

To steam clams, first clean them thoroughly by rinsing them and then placing them in a bowl of cold water with a tablespoon of cornstarch for at least 10 minutes or up to an hour. Rinse them again and give them a gentle scrub with a vegetable brush.

Next, melt some butter or heat some oil in a large skillet, braiser, or Dutch oven over medium heat. Add your aromatics (such as shallots, garlic, or scallions) and a pinch of chili flakes if you like it spicy. Cook until softened, being careful not to burn the aromatics.

Then, add about a cup of dry white wine and bring to a vigorous simmer. Carefully add the clams, cover the pan, and cook for about 5 to 7 minutes, giving the pot a gentle shake every few minutes. Remove the cover and check if the clams have opened. If not, replace the lid and give them a few more minutes.

Once all the clams have opened, they are ready to serve. Remove them from the heat and add the zest and juice of a lemon, along with some fresh herbs like parsley. You can also add another knob of butter for added richness. Taste the cooking liquid and adjust seasoning as needed.

Clams are best enjoyed when cooked the same day they are purchased.

What type of wine to use

When it comes to choosing a wine to cook clams in, a dry white wine is the best option. This is because the wine enhances the savory flavors of the dish and ensures the clams stay moist and tender.

A good rule of thumb is to use a wine that you enjoy drinking. However, if you're looking for suggestions, there are several varieties of dry white wine that pair well with clams, including:

• Pinot Grigio
• Sauvignon Blanc
• Chardonnay (unoaked)
• Sancerre
• Vermentino

These wines vary in flavor, but they all have crisp, light, and fresh characteristics that complement the clams without overwhelming them.

It's also worth noting that while red wine can be used to cook clams, white wine is the better option as it goes better with seafood. Additionally, white wine is more versatile and can be used in a variety of dishes, including sauces, soups, and other types of seafood.

How much wine to use

The amount of wine you'll need depends on the number of clams you're cooking. For a main course, plan on purchasing 1 pound of clams per person, or 1/2 pound per person for an appetizer. For four people, two dozen medium to large clams is a good amount for an appetizer.

For a recipe with 2 pounds of clams, you'll need 1 1/2 cups of white wine. For a recipe with 3 pounds of clams, you'll need 1 cup of dry white wine. For a recipe with 4 pounds of clams, you'll need 1 cup of white wine.

When choosing a wine, it's best to use a wine that you enjoy drinking. For white wine clams, a crisp white wine such as Pinot Grigio, Sauvignon Blanc, or Vinho Verde is a good choice.

What to serve clams with

Clams are a versatile dish and can be served in a variety of ways. Here are some ideas on what to serve with clams:

Appetizers and Sides

Clams can be served as an appetizer or side dish, accompanied by a crusty baguette or sourdough bread for dipping into the delicious broth. The bread is essential for soaking up all the tasty juices!

Pasta

Clams also go well with pasta. You can serve them over a bed of cooked pasta, such as linguine, fettuccine, or spaghetti. There are also recipes for pasta with clams, such as spaghetti alle vongole, an Italian classic, or linguine and clams with almonds and herbs.

Salads

If you're looking for a lighter option, clams can be paired with a salad. Try an arugula salad with shaved Parmesan, or a Caesar salad with garlic croutons.

Other Seafood

Clams can be part of a larger seafood dish, such as a paella or bouillabaisse, which typically include a variety of shellfish and fish. They can also be served with other types of seafood, such as cod, salmon, or shrimp.

Vegetables

Clams can be served with vegetables such as corn, tomatoes, and potatoes. One recipe suggestion is to try skillet cod, clams, and corn with parsley. Another is littleneck clams with new potatoes and spring onions.

Spices and Seasonings

When serving clams, consider adding some spices or seasonings to enhance the flavor. Red pepper flakes can add a little heat, while shallots or green onions bring a touch of sweetness. Don't forget the classic lemon wedge to squeeze over the clams!

Drinks

Finally, when it comes to drinks, a chilled glass of Pinot Grigio or another dry white wine can complement the dish perfectly.

With these ideas, you can create a delicious and well-rounded meal centered around clams.

Frequently asked questions