Steaming Clams: The Ultimate Guide To Perfection

Steamer clams, also known as soft shell clams, are a specialty of New England. They are fun to eat and taste delicious. Preparing and cooking clams is easier than people realize. The best way to cook clams is to steam them, and it only takes 7-10 minutes. Before cooking, clams should be soaked in saltwater to remove any sand or grit. They are cooked when their shells open wide.

How to prepare steamer clams for cooking

Preparing steamer clams for cooking is a straightforward process, but it requires a few steps to ensure the clams are free of sand and grit. Here is a detailed guide on how to prepare steamer clams for cooking:

Cleaning the Clams

Start by inspecting the clams and discarding any with cracked or damaged shells. Clams with open shells can be tested by gently tapping on the shell; if the clam is alive, it should close in response. If the shell is broken or the clam does not respond, it should be discarded.

Next, fill a large bowl or container with cold water, making sure the water level is a few inches above the clams. Add salt to the water; use about two-thirds of a cup of salt for every two quarts (eight cups) of water. Gently mix the water and clams with your hands to distribute the salt. Allow the clams to sit in the saltwater solution for about an hour.

After an hour, drain the water and rinse the clams thoroughly to get rid of any loose grit. Fill the container with fresh water and let the clams soak for another 20 minutes. Repeat the process of rinsing and soaking in fresh water until the water remains clear and free of sand or grit.

Soaking the Clams

After cleaning the clams, it is essential to soak them to help remove any remaining sand or dirt. Prepare a brine solution by dissolving about one-third of a cup of salt in one gallon of water (enough to cover the clams). You can also add a tablespoon of cornmeal to the brine, as some cooks suggest. Place the clams in the brine solution and soak them in the refrigerator for about an hour.

Rinsing and Draining

Once the clams have soaked, remove them from the brine and rinse them thoroughly under cold running water. Drain the clams and prepare them for cooking.

Cooking the Clams

To cook the clams, add one to two inches of water, or your preferred cooking liquid (such as beer, white wine, or a combination of lemon juice and butter), to a large steamer or pot. Bring the liquid to a boil over high heat. Reduce the heat to low, cover the pot tightly, and add the clams. Steam the clams for three to ten minutes, until their shells open wide. Remove each clam from the pot as it opens, and discard any clams that remain closed.

How to cook steamer clams

Ingredients

Plan for about 1/2 pound of clams per person for an appetizer or 1 pound per person for a main course. In addition to clams, you will need:

• Water or your favourite beer
• Salt
• Butter
• White wine (optional)
• Lemon juice (optional)
• Fresh herbs (optional)

Method

• Check your clams for any cracked or damaged shells and throw these away.
• Place the clams in a large bowl or pot and cover them with cold water, leaving a few inches of space between the water and the top of the clams.
• Add salt to the water. You will need approximately 2/3 cup of salt per 2 quarts (8 cups) of water. Mix the water and clams with your hands to distribute the salt.
• Leave the clams to sit for about an hour, then drain and rinse them well.
• Repeat the process of soaking the clams in salted water and then rinsing them until they are clean. You can also add a tablespoon of cornmeal to the salt mixture.
• Rinse the clams under cold water and drain them thoroughly before cooking.
• Add one to two inches of water or beer to a large steamer or pot and place the clams inside.
• Bring the water to a boil over high heat. Reduce the heat to low, cover the pot, and steam the clams for 3 to 10 minutes, until their shells open.
• Remove each clam as its shell opens and serve immediately.
• Discard any clams that do not open during the cooking process.

Serving

Serve the clams in a bucket or large bowl with cups of drawn butter and broth on the side. Simply pull the clam out of the shell with your fingers, dip it in the broth and then the butter. You will also need to remove the dark membrane that covers the edible "neck" of the clam. Eating clams can be messy, so have plenty of bread for soaking up the broth and paper napkins for your fingers.

How to serve steamed clams

Preparation

Before cooking your clams, you'll need to prepare them. Check for any cracked or damaged shells and throw these away. You should also discard any clams with broken shells or those that don't close when tapped gently or when placed in water.

Place the clams in a large bowl or pot and cover them with cold water, leaving a few inches of space between the water and the top of the clams. Add salt to the water—this will help the clams purge any sand. The exact amount of salt needed will depend on how much water you're using, but as a rough guide, you can use two-thirds of a cup of salt per two quarts (eight cups) of water. Mix the water and clams gently with your hands to distribute the salt.

Let the clams sit in the saltwater for about an hour, then drain and rinse them well to get rid of any loose grit. Fill the bowl or pot with a fresh batch of water and let the clams soak for another 20 minutes. Rinse and repeat this process until the water is clear.

Cooking

When you're ready to cook your clams, you'll need a large pot or steamer. Add water, white wine, beer, or a combination of these to the pot, along with any other ingredients you want to include, such as lemon juice or butter. You only need enough liquid to cover the bottom of the pot—about a quarter of an inch deep. Place a steamer rack at the bottom of the pot, if you have one, and carefully put the clams on top. If you don't have a steamer rack, that's okay; just put the clams directly into the pot.

Bring the liquid to a boil, then reduce the heat to low and cover the pot tightly. Steam the clams for 3 to 10 minutes, depending on their size, until their shells open. Remove each clam as its shell opens and serve immediately. It's important not to overcook the clams, as this will make them tough and rubbery. Any clams that don't open during cooking should be discarded.

Serving

Steamed clams can be served as an appetizer or a main course. As an appetizer, allow for about half a pound of clams per person. For a main course, one pound of clams per person is usually sufficient.

Serve the clams in a bucket or large bowl, with cups of drawn butter and broth on the side. Provide plenty of bread for soaking up the broth, as well as paper napkins, as eating steamed clams can be messy!

To eat a steamed clam, pull it out of the shell with your fingers, dip it in the broth, and then the butter. You'll also need to remove the dark membrane that covers the edible "neck" of the clam before eating it.

How to eat steamed clams

Steamed clams are a fun and easy dish to cook and eat. They are best served with a bowl for the clams, an empty bowl for the shells, a small bowl of broth for dipping, and a smaller bowl of melted butter for dipping.

• Open the shell and remove the cooked clam. Use your fingers or a small fork to pull off the skin covering the siphon or neck of the clam. The siphon is the long "foot" protruding from the shell, which the clam uses to filter seawater and eat.
• Discard the shells and the skin into the empty bowl.
• Grip the siphon with your fingers and swirl the clam around in the hot broth. This will help warm up the clams and dislodge any remaining grit or sand.
• Dip the clam into the melted butter and enjoy!
• 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.

Some recipes also suggest removing the dark membrane that covers the edible neck of the clam before dipping it in the broth and butter. This membrane can be tough to remove, so it is best to do it after the clams are cooked. Hold the cooked clam in one hand and gently pull off the membrane with the other.

Steamed clams are best enjoyed with lots of bread for soaking up the broth and paper napkins for your fingers, as eating them can be messy!

How to store steamer clams

Storing steamer clams correctly is essential to ensure they are still safe to eat when you come to cook them. Here is a detailed guide on how to store your clams properly.

Firstly, plan to store your clams for as short a time as possible and aim to cook them on the same day that you buy them. When you get your clams home, or if you have foraged them yourself, you should place them in an open container in your refrigerator. Do not seal the clams in a plastic bag or an airtight container, and do not put them directly on ice or in water. Instead, cover them with a clean, damp cloth or paper towel to keep them moist.

Clams are still living creatures, and they need to breathe while being stored. They also like to be stored at a cool temperature, ideally between 34-45°F.

Before storing your clams, you should clean them. Place them in a large bowl or pot and cover them with cold water. Add salt to the water—around two-thirds of a cup of salt for every two quarts (8 cups) of water. Mix the water and clams gently with your hands to distribute the salt. Leave the clams to sit for an hour, then drain and rinse them thoroughly to get rid of any loose grit. Repeat this process until the water is clean.

If you are storing your clams for longer than an hour, you will need to change the water they are kept in every 20 minutes or so. You can also add ice to the water to keep it cool, or place the bowl in the refrigerator.

When you come to cook your clams, check for any cracked or damaged shells and throw these away. Give the clams a final rinse under cold water and drain them thoroughly before cooking.

Frequently asked questions