Steaming Clams: Fresh, Quick, And Easy!

Steamer clams, or steamed soft shell clams, are a New England specialty. They are fun to eat and delicious. Preparing and cooking clams is easier than people think. Before cooking, check for any cracked or damaged shells and discard them. Then, place the clams in a large bowl or pot and cover them with cold water. Add salt to the water and let the clams sit for about an hour. Drain and rinse the clams, refill the bowl with water, and let them soak for another 20 minutes. Rinse and repeat until clean. To cook the clams, melt butter in a pan, add garlic and green onion, and sauté for 3-5 minutes. Then, add the clams and cook for another 5 minutes. Finally, add white wine and bring to a boil before reducing to a simmer. Cook until the clams open up, stirring occasionally.

Soak clams in salted water

Soaking clams in salted water is an essential step in preparing them for cooking. It helps to remove any sand or grit that may be present in the shells, ensuring a more pleasant dining experience. Here is a detailed guide on how to properly soak clams in salted water:

Step 1: Prepare the Salted Water

To make the saltwater solution, combine cold tap water with salt in a large bowl or container. The ideal ratio is around 2 tablespoons of salt per liter of water, ensuring the water is similar in salinity to seawater. Whisk the mixture until the salt is completely dissolved, creating a saltwater bath for your clams.

Step 2: Clean the Clam Shells

Before soaking, it is important to clean the clam shells thoroughly. Use a dedicated stiff brush or a thick paper towel to scrub the outsides of the shells under cold running water. This step helps remove any excess sand, dirt, or debris that may be clinging to the shells.

Step 3: Soaking the Clams

After cleaning, place the clams in the prepared saltwater solution, ensuring they are fully submerged. Set the bowl in a cool place, such as a countertop or refrigerator, and let the clams soak for 1 to 3 hours. During this time, the clams will start to release any trapped sand or grit, which will sink to the bottom of the bowl.

Step 4: Rinse and Inspect the Clams

After soaking, remove the clams from the saltwater and give them a final rinse under cold running water. You may notice that some of the clams have started to open slightly; this is normal. Inspect the clams for any that remain open or have cracked shells, and discard them as they are likely no longer fresh.

Step 5: Repeat Soaking if Necessary

If the water in the bowl appears very murky and sandy, you may want to repeat the soaking process with fresh saltwater. This will help ensure that all the grit is removed from the clams. After the final soak, the clams are now ready to be cooked!

Soaking clams in salted water is a simple yet crucial step in preparing them for cooking. It helps remove any unwanted sand or grit, improving the overall dining experience. By following these steps, you can ensure that your clams are clean, safe, and delicious!

Rinse and repeat until clean

Rinse and repeat until the water is clear and the clams are clean. This process ensures that the clams are grit-free and safe to eat. Clams are bottom-dwellers, so they need to be thoroughly soaked to remove any sand or dirt.

Rinse the clams in fresh water and place them in a large bowl or pot. Cover them with cold water, ensuring the water level is a few inches above the clams. Add salt to the water—about two-thirds of a cup of salt for every two quarts (eight cups) of water. Use your hands to mix the water and distribute the salt evenly. Let the clams sit in this mixture for about an hour, then drain the water and rinse the clams again.

Repeat this process of rinsing and soaking until the water is clear, and you no longer see any sand or grit being released by the clams. This may take a few rounds of rinsing and soaking, but it is essential to ensure the clams are clean and safe to eat.

Once the clams are clean, you can move on to the cooking process. Steamer clams are a delicious and fun dish to prepare, but proper cleaning and preparation are crucial to ensuring a pleasant dining experience.

Cook until shells open wide

Once you've soaked your clams, rinsed them, and prepared your chosen aromatics, it's time to cook!

Place your clams in a pot with a tight-fitting lid. You'll want to keep the liquid at a minimum—just enough to cover the bottom of the pan to a depth of about 1/4 inch. You can use water, white wine, beer, or a combination of lemon juice and butter. Bring the liquid to a boil, add your clams, and cover with the lid.

Now, here's the important part: cook until the shells open wide. This will take around 4 to 10 minutes, depending on the size of your clams. Be careful not to overcook them, as this will affect their texture. Once the shells are wide open, remove the pot from the heat and let the clams cool for a couple of minutes.

It's crucial to discard any clams that haven't opened during cooking. These clams are likely unsafe to eat, so don't take the risk.

And that's it! You're now ready to serve your freshly steamed clams. Enjoy!

Serve with melted butter

Now that your clams are cooked to perfection, it's time to serve them! Here are some tips and suggestions for serving steamed clams with melted butter:

Table Setting

Provide each diner with a bowl for the clams, an empty bowl for the shells, a small bowl with broth for dipping, and a smaller bowl with melted butter for dipping. You can also add some lemon wedges to the spread for an extra touch of flavour and decoration.

Eating Instructions

To eat, open the shell and remove the cooked clam. Use your fingers to pull off the skin covering the siphon of the clam. Discard the skin with the shells into the designated bowl. Grip the siphon, swirl the clam in the hot broth to warm it up and remove any remaining grit, then dip it into the melted butter and enjoy!

A Note on the Siphon

The siphon end of the clam may be a bit tough and rubbery, so feel free to eat it or discard it. Either way, it serves as a handy tool for dipping the clam into the butter.

Side Dishes

While the clams are the star of the show, don't forget to offer some crusty slices of sourdough bread on the side. The bread is essential for soaking up the delicious broth. You can also serve the clams over angel hair pasta or with an Italian salad, panzanella salad, Hasselback sweet potatoes, or cucumber salad.

Storage and Leftovers

Clams are best served immediately after cooking. However, if you have any leftovers, they can be stored in the refrigerator for up to 24 hours.

Now you're ready to serve and savour your freshly cooked steamer clams with melted butter!

Best served immediately

Once your clams are cooked, it's best to serve them immediately. However, if you do have leftovers, they will stay fresh in the refrigerator for 24 hours.

• Provide a bowl for the clams, an empty bowl for the shells, a small bowl with broth for dipping, and a smaller bowl with butter for dipping.
• To eat, open the shell and remove the cooked clam. Use your fingers to pull off the skin covering the siphon of the clam. Discard with the shells into the shell bowl.
• Grip the siphon with your fingers, swirl the clam around in the hot broth (it will help to warm up the clams and dislodge any remaining grit or sand).
• Dip the clam into melted butter and eat!
• The siphon end of the clam may be a bit tough and rubbery. You can eat it or not—either way, it makes a great handle for dipping.

Clams are best served with a side of bread to soak up the broth. You can also serve this dish over angel hair pasta, or with an Italian salad, panzanella salad, Hasselback sweet potatoes, or cucumber salad on the side.

Frequently asked questions