Stove-Top Clam Cooking: No Steamer, No Problem!

Clams are a delicious and easy dish to cook at home, and you don't need a steamer to prepare them. Before cooking, it's important to clean the clams by rinsing them under cool water and then soaking them in a bowl of cold water with a tablespoon of cornstarch for at least 10 minutes or up to an hour. This will help remove any sand or grit. After soaking, give the clams a gentle scrub with a vegetable brush and rinse them again. To cook the clams on the stove without a steamer, you can use a large skillet, braiser, or Dutch oven with a tight-fitting lid. Add a splash of liquid such as wine, water, or chicken stock to the pan, and then place the clams in the pan and cover with a lid. Cook the clams on medium heat for 5-7 minutes, gently shaking the pan every few minutes to ensure they all have room to open up. Once all the clams have opened wide, they're ready to be enjoyed!

Soak clams in salted water for several hours

Soaking clams in salted water for several hours is an important step in preparing them for cooking. This process helps to remove any sand or grit from the shells and can also encourage the clams to release their siphons, which is a normal part of their behaviour when submerged.

To soak clams effectively, place them in a large bowl or bucket and cover them with several inches of salted water. You can use sea water or create your own by dissolving a tablespoon of sea salt (not iodised) in every quart of water. Leave the clams to soak for several hours or preferably overnight in a cool place that is not exposed to direct sunlight.

During this time, the clams will start to extend their feet or siphons out of their shells, which is a natural response as they are usually buried in sand with only their feet exposed. The water may become murky as the clams discharge any sand or dirt, so you may want to change the water or rinse the clams if you prefer.

After soaking, give the clams a gentle rinse and scrub with a vegetable brush to ensure they are thoroughly cleaned. This step will also help to remove any remaining grit or sand before cooking.

By soaking the clams in salted water, you are not only ensuring that they are clean and free of grit but also encouraging their natural behaviour, making them a fun and unique dish to prepare and enjoy.

Rinse clams and place in a pot with a tight-fitting lid

Rinse the clams under cool water, discarding any with broken shells. You can also place them in a bowl of cold water with a tablespoon of cornstarch to help them spit out any sand they may be holding onto. Let them sit for at least 10 minutes or up to an hour, then rinse them off again. Give them a gentle scrub with a vegetable brush if you have one.

Now you're ready to place the clams in a pot with a tight-fitting lid. You can use a large skillet, braiser, or Dutch oven, as long as it has a lid. Add a bit of liquid to get things started—a splash of wine, water, or chicken stock will work. You can also add some aromatics like garlic or shallots, and maybe a pinch of chili flakes if you like it spicy. Just be careful not to burn your aromatics.

Add your clams and put the lid on. Steam the clams on medium heat for 5 to 7 minutes. Give the pot a gentle shake every few minutes to make sure all the clams have room to open up. Once all the clams have opened, they're ready to be taken off the heat.

Add liquid to the pot, such as water or wine

Once you've prepped your aromatics and cleaned and rinsed your clams, it's time to start cooking. You can steam clams in a large skillet, braiser, or Dutch oven, as long as it has a tight-fitting lid.

Add a bit of liquid to the pot, such as wine, water, or chicken stock—but just a splash. Clams release liquid as they cook, so you don't need much. If you're cooking with wine, add about a cup of dry white wine and bring it to a vigorous simmer before adding the clams. If you're using water, fill the bottom of the pot with about an inch of water, or enough to cover the bottom of the pot completely and then some. You can also add some fresh lemon juice and butter to the water. Bring the liquid to a boil before adding the clams.

While the liquid is heating up, you can chop up some fresh herbs for garnish. Parsley is a classic choice for seafood, but basil, tarragon, or chives would also pair well with clams.

Bring the pot to a boil and cook for 5-10 minutes

Once the liquid in your pot is boiling, it's time to add the clams. Cover the pot with a tight-fitting lid and let the clams cook in the steam for 5 to 10 minutes. The cooking time will depend on the size of the clams, so keep an eye on them. You'll know they're done when their shells open wide.

While the clams are cooking, gently shake the pot every few minutes to give all the clams some space to open up. This will also help prevent them from overcooking, which can make them tough and cause them to fall out of their shells.

After cooking, remove the pot from the heat and let the clams cool for a couple of minutes before serving. Don't forget to discard any clams that haven't opened—these are not safe to eat.

Discard any clams that haven't opened

It is important to discard any clams that haven't opened after cooking. While it is not always the case that these clams are bad, it is a good rule of thumb to follow. An unopened clam may be dead or full of mud, and it is worth noting that a clam that is unopened before cooking is likely dead.

If you are unsure whether your clams are good to eat, use your senses. Listen for clunkers, which are a sign of a dead clam or a chipped shell. If you smell anything off, toss the clam. Also, look out for mudders, which are dead clams full of mud. These are terrible to cook and can be identified by the fact that they do not sound hollow.

If you are still unsure, you can try prying the clam open with a thin, blunt knife. It will be very easy to tell if the clam is bad by its smell. If it is bad, throw it out.

Frequently asked questions