Cleaning And Cooking Clams: A Step-By-Step Guide

Cleaning and cooking clams is a simple process that can be done at home. Before cooking, it is important to clean the clams to remove any sand, salt, or grit. This can be done by soaking the clams in saltwater or freshwater for 20 minutes to an hour. Some recipes also suggest scrubbing the clams with a brush and rinsing them under running water. Once the clams are clean, they can be steamed in a pot with water, beer, or stout. The clams will cook in about 5 to 10 minutes, and they are ready to eat when their shells open up.

Purging clams of grit and sand

Step 1: Understanding Clam Purging

Before delving into the process, it's important to understand that most clams purchased from supermarkets or large seafood markets have already been purged. Therefore, you usually don't need to purge clams bought from these sources. However, if you acquire clams from a small vendor, it's advisable to inquire about their purging process.

Wild clams, on the other hand, require purging. Different types of clams have varying purging requirements based on their habitat and shell characteristics. Hard-shell clams, such as Eastern surf clams, cockles, and quahogs, are generally easier to purge than open-shelled varieties like steamers, horseneck clams, and geoducks. The Western bent-nosed clam, which inhabits dense mud, can take several days to purge.

Step 2: The Purging Process

The primary component for purging clams is seawater. If you collect clams yourself, bring a 5-gallon bucket and fill it about two-thirds full of seawater from the same location. This step is crucial because clams thrive in different salinity levels, and using seawater from their habitat ensures you provide the right salinity for purging.

If you can't obtain seawater, you can recreate it by mixing 35 grams of sea salt (about 2 tablespoons and 1 teaspoon) into 1 litre of non-chlorinated water. You'll need enough of this saltwater solution to submerge the clams completely.

Temperature is another critical factor. Avoid subjecting clams to sudden temperature changes, as it can be harmful to them. If there is a significant temperature difference between the water and your vehicle, place the clams and seawater in a cooler during transportation.

Step 3: Purging at Home

Once you get home, start by washing each clam under cold tap water to remove any mud or grit on the shell's exterior. Use a non-reactive container, such as a large plastic tub, and fill it with the seawater you collected or the saltwater solution you prepared.

Let the seawater settle for about 20 minutes or filter it through a paper towel to ensure it's as grit-free as possible. Submerge the clams in the water by 1 to 3 inches, ensuring they are not fully covered.

Place the container in a cool location, such as a basement or a room with a similar temperature to the water. Leave the clams for at least an hour and up to 20 hours. Check on them periodically; you should see their siphons extended. There will also be a substantial amount of residue at the bottom of the container. Repeat this process if the clams are especially muddy.

Step 4: Final Rinse and Storage

After purging, give the clams a final rinse under cold running water to ensure they are clean. Hard-shelled clams can be stored in the refrigerator, while open-shelled clams should be cooked or shucked immediately.

Preparing the salt water

Preparing the saltwater is an essential step in cleaning clams. The saltwater solution helps the clams purge any sand, salt, or grit present in their system. Here is a detailed guide on preparing the saltwater for cleaning clams:

Firstly, grab a large bowl that can accommodate the clams comfortably. Then, fill the bowl with cold tap water. It is important to use cold water as warmer water can kill the clams. The ideal temperature for the water is below 70°F (21°C).

Next, weigh your water and add salt accordingly. The ideal ratio is 30 grams of sea salt for every 10000 grams of water. If you don't have a scale, you can estimate by adding about two tablespoons of salt to a liter of water. Whisk the water vigorously for about 30 seconds to ensure the salt is completely dissolved. Make sure there is no salt left at the bottom of the bowl.

Now, add the clams to the saltwater solution, ensuring they are fully submerged. It is important to clean the clams before adding them to the saltwater. Rinse the clams under cold running water, and use a brush or a stiff paper towel to scrub the outer shells to remove any external debris.

Let the clams sit in the saltwater solution for 2-3 hours at room temperature. During this time, the clams will release any grit, and the water will become murky. You can also place the bowl in the refrigerator if your room temperature is above 73°F (23°C).

After the soaking period, remove the clams from the saltwater and give them a final rinse with clean water before cooking.

Preparing the saltwater solution is an effective way to clean and purge clams of any unwanted grit, ensuring a more enjoyable dining experience.

Soaking the clams

Soaking clams is an important step in the clam-cleaning process, as it helps to remove any sand, salt, or other grit from the clam, and can also help to improve food safety. There are a few different methods for soaking clams, but the basic process is the same.

Firstly, prepare a saltwater solution by mixing salt with water. The amount of salt and water needed will depend on the number of clams you are cleaning. As a general rule, use 1/3 cup of salt (100 grams) for every gallon (3.8 litres) of water. It is important to use cold water, as hot or warm water can kill the clams. Stir the water until the salt is completely dissolved.

Next, submerge the clams in the saltwater solution. You can use a bowl or a pot, ensuring that the clams are completely covered by the water. Cover the container and let the clams sit for at least 30 minutes, but no longer than an hour. During this time, the clams will spit out any sand or grit that is inside them.

After soaking, remove the clams from the water with your hands, being careful not to use a strainer as this can cause recontamination. The debris from the clams will settle at the bottom of the bowl, so it is important to lift them out gently.

Finally, scrub the clams with a stiff brush to remove any remaining grit or debris from the shells. Rinse the clams under running water, and they are now ready to be cooked!

There are a few variations on this basic method that you can try. One option is to repeat the soaking process two or three times, using fresh saltwater each time. This can help to ensure that all the grit is removed from the clams. Alternatively, you can add 2 tablespoons of cornmeal to the soaking water, which may help to clean the grit from the clams. However, this may also alter the taste of the clams by making them slightly sweeter.

Scrubbing the shells

To scrub your clams effectively, you will need a sturdy brush. Ideally, use a brush dedicated solely to cleaning shellfish. If you don't have a brush, you can use a paper towel, but make sure it is a thick, high-quality one that won't tear easily when it gets wet.

Begin by rinsing the clams under cold running water. Use your brush or paper towel to scrub the outsides of the shells, paying particular attention to any crevices where grit may be lodged. Be gentle but thorough, as the shells can be brittle and break easily.

Once you have finished scrubbing, give the clams a final rinse under running water to remove any remaining debris.

It is important to note that scrubbing alone is not sufficient to clean your clams. Be sure to follow the other recommended steps, including soaking the clams in saltwater or freshwater to remove any sand, salt, or other grit from their insides.

Cooking the clams

Once you've cleaned your clams, it's time to cook them. You'll want to start by rinsing the clams to get rid of any excess sand. Then, you'll need to prepare a pot of water for steaming. Fill a large pot with about an inch of water, beer, or stout. If you have a steamer rack, place it at the bottom of the pot; otherwise, simply put the clams directly into the pot with the water. Bring the water to a boil.

While you're waiting for the water to boil, you can melt some butter for serving. You'll want about 1/2 cup of butter, melted, for a serving of four to six people.

Once the water is boiling, carefully place the clams in the pot. The clam shells are thin and can easily break, so be gentle. You may notice some of the clams ""spitting" water at you as you handle them—this is normal. If any of the clams seem dead, are stinky, or don't retract a bit when you touch them, toss them out.

Cover the pot and let the clams cook in the steam for about 5 to 10 minutes, until the shells are wide open. Any clams that don't open after steaming should be discarded.

When the clams are done, carefully remove them from the pot and place them in a serving bowl. Don't discard the clam broth left in the pot; instead, pour it into small bowls for serving. Serve the steamed clams with the broth, melted butter for dipping, an empty bowl for shells, and some crusty bread.

To eat, open the shell and remove the cooked clam. Pull off the skin covering the siphon of the clam and discard it, along with the shell. Grip the siphon and swirl the clam around in the hot broth to warm it up and remove any remaining grit. Then, dip the clam into the melted butter and enjoy!

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