Ella Walter
Clams are a delicious and simple dish to cook at home, and they're incredibly versatile. You can steam them in a variety of liquids, including wine, water, or chicken stock, and they go well with a range of aromatics like garlic, butter, herbs, and lemon. The best part? They only take about 15 minutes to cook! Whether you're making a fancy appetizer or a light main course, steamed clams are an elegant and tasty option that is sure to impress. In this guide, we'll walk you through the steps to prepare and cook clams in a pot, as well as some tips and tricks to make your clams truly delectable.
How to Cook Clams in a Pot
| Characteristics | Values |
|---|---|
| Preparation time | 15 minutes |
| Cooking time | 7-10 minutes |
| Ingredients | Clams, butter, olive oil, garlic, chilli flakes, white wine, salt, pepper, lemon juice, fresh herbs |
| Equipment | Large pot with a lid, small bowls |
| Step-by-step process | 1. Rinse and clean clams. 2. Melt butter and/or olive oil in a pot over medium heat. 3. Add aromatics (shallots, garlic, chilli flakes) and cook until fragrant. 4. Pour in white wine and bring to a boil. 5. Add clams and season with salt and pepper. 6. Cover the pot and steam until clams open (7-10 minutes). 7. Stir in lemon juice and herbs. 8. Serve immediately with small bowls for the clams, shells, and broth. |
| Notes | - Discard any clams that have not opened during cooking. - Clams should be cooked and served on the same day they are purchased. - Soak clams in freshwater for 20-30 minutes to remove sand. |
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What You'll Learn
Clean the clams and discard any with broken shells
When buying clams, check that they are kept on ice and smell fresh and briny. Do not buy any clams that have cracks or broken shells. Ask the fishmonger how long the clams have been in the store—it's best not to buy clams that have been in the store for more than two days. Once you bring the clams home, remove them from the bag and place them in a large bowl of ice in the refrigerator until you are ready to clean and cook them. It's best to cook clams the same day they are bought, but fresh clams can last for a day if kept on ice.
About an hour before cooking the clams, it's time to purge and clean them. Place the clams in a large bowl filled with ice-cold water and add salt. You can use 30 grams of sea salt with 1000 grams of water, or 1-2 tablespoons of kosher salt. Leave the clams to soak for 20 minutes or up to a few hours. This will allow them to expel any sand that may be in their shells. Change the water throughout the day if needed.
After soaking, wash and scrub the outside of each clam under cold running water. Use a dedicated stiff brush or a paper towel to scrub along the outside and get into the crevices. Give the clams a final rinse before cooking.
Finally, before cooking, pick through your clams and discard any that are open, chipped, or have broken shells. Clams with broken shells should be discarded as they may not be safe to eat.
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Melt butter and add aromatics
To cook clams in a pot, you'll want to start by melting some butter. Use a large skillet or pot and place it over medium heat. Add your butter and melt it—you'll need around 2 to 4 tablespoons. You can also add some olive oil if you like.
Once the butter is almost melted, it's time to add your aromatics. Aromatics typically include shallots, garlic, and maybe a pinch of chili flakes if you like it spicy. Keep a close eye on the aromatics as they cook, as they can burn very quickly. You want them to gently soften and release their flavours without browning or caramelising. This should only take a few minutes. If you're using shallots, cook them for around 2 to 3 minutes, until they change colour but don't brown. If you're using garlic, constantly stir it for about 30 seconds until it becomes fragrant.
Once your aromatics are softened and your kitchen smells delicious, you're ready to move on to the next step of cooking clams in a pot.
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Add wine, lemon juice and clams
Once you've added the wine, it's time to add the clams. But before you do, make sure they're clean. Place them in a bowl of cold tap water with a pinch of salt for 30 minutes to help them expel any sand. Then, scrub the outside of each clam with a brush.
Now, add the clams to the pot. Place a lid on the pot, leaving a small opening for the alcohol to cook off. Simmer the clams for 7-9 minutes, or until they open. Be sure to discard any clams that remain closed after cooking—these are not good to eat.
Once the clams have opened, add the lemon juice and stir. You can also add fresh herbs like parsley at this stage. Give the clams a final stir and serve immediately. Clams are best enjoyed on the same day they are purchased.
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Steam clams for 5-10 minutes
Steaming clams is a simple process, but there are some key things to keep in mind to ensure your clams are cooked to perfection. Firstly, it is important to use medium heat when steaming clams. Cooking clams slowly will help them open up and reduce the risk of overcooking, which can make them tough and cause them to fall out of their shells.
When steaming clams, you will need a pot or skillet with a tight-fitting lid. Place the clams in the pot, ensuring they are covered with liquid—water, wine, or chicken stock will work. Add just a splash of liquid to get things started, as clams will release more liquid as they cook.
Cover the pot and steam the clams for 5 to 10 minutes. Keep an eye on the pot, as it may foam up and boil over. During cooking, stir or shake the pot occasionally to ensure all the clams have room to open up. Some clams may cook faster than others, so give the slower ones a bit more time and space before discarding them.
You'll know the clams are done when their shells have opened wide. Remove the pot from the heat and let the clams cool for a couple of minutes before serving. Be sure to discard any clams that remain closed, as these are not safe to eat.
With these simple steps, you'll be able to enjoy perfectly steamed clams that are soft, tender, and delicious.
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Serve with crusty bread
Steamed clams are best served with crusty bread, which is perfect for soaking up the broth. You can also serve the clams with a small bowl of broth for dipping.
Clams are best enjoyed on the same day they are purchased. Before cooking, discard any clams with broken or cracked shells. You can also gently tap the clams on the counter; if they do not close slowly, discard them.
To prepare the clams for cooking, place them in a bowl of freshwater for 20 to 30 minutes to allow them to expel any sand. Change the water every 10 minutes.
When cooking, it is important to use medium heat and avoid boiling the clams. Cooking on high heat can cause the clams to become tough and fall out of their shells. Steam the clams for 5 to 10 minutes, stirring occasionally, until their shells open.
Once cooked, discard any clams that have not opened. Serve the clams immediately with crusty bread and small bowls for the shells.
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Frequently asked questions
It takes around 7-9 minutes to cook clams in a pot.
You will need clams, butter, garlic, white wine, salt, black pepper, lemon juice, and fresh herbs. You can also add chilli flakes, cooked and diced bacon, Spanish chorizo, or pancetta.
Before cooking, discard any clams that are open. Give them a gentle tap on the counter and if they slowly close, they are good to cook. If they do not close at all, discard them. You should also discard any clams with broken or cracked shells. To clean the clams, place them in a bowl of freshwater for 20-30 minutes before cooking to allow them to expel any sand.
