Steaming Maine Clams: A Beginner's Guide To Perfection

Steamer clams, also known as soft-shell clams, are a delicacy native to New England and the Gulf of Maine. They are tender, sweet, and slightly briny, making them a favourite for many seafood lovers. Preparing and cooking these clams is a relatively simple process that begins with a thorough cleaning in salted water to remove any grit. After soaking, the clams are scrubbed and steamed for a few minutes until their shells open wide, indicating they are ready to be enjoyed with melted butter for dipping.

Soaking and cleaning the clams

• Place the clams in a large container, such as a bucket or pot. Make sure the container is clean and can accommodate the clams comfortably.
• Cover the clams with several inches of water. You can use sea water or regular water with salt added to it. If using sea water, make sure it's not iodized. For every quart of water, add one tablespoon of sea salt and stir until it is completely dissolved.
• Let the clams soak for several hours or preferably overnight in a cool place away from direct sunlight. This will help to remove any sand or grit from the clams.
• During the soaking process, you will notice that each clam has a foot, or siphon, that will start to extend out of the shell. This is normal, as steamer clams typically bury themselves in the sand with only their foot exposed.
• The water may become murky as the clams discharge any sand or dirt. If you prefer, you can change the water once or twice during the soaking process.
• If you are short on time, you can soak the clams for a minimum of 20 minutes. Place several clams at a time in a large bowl, cover them with salt water, and gently swirl the water with your fingers for about 30 seconds.
• After soaking, rinse the clams by dumping out the dirty water and refilling the container with fresh water. Repeat this process until the water remains clear and no more sand is released.
• Check for any clams with open shells. Snap them shut with your fingers or tap them against a hard surface. If there is no movement, throw those clams out as they are likely dead.
• Before cooking, give the clams a final scrub and rinse with cold water to ensure they are clean and free of any remaining grit.

By following these steps, you will ensure that your steamer clams are properly soaked, cleaned, and prepared for cooking.

Preparing the broth

Firstly, you'll want to clean and prepare your clams. Check each clam for any cracked or damaged shells and discard any that are broken. Then, place the clams in a large bowl or pot and cover them with cold water, ensuring the water level is a few inches above the clams. Add salt to the water; use approximately 2/3 cup of salt per 2 quarts (8 cups) of water, and mix well with your hands to distribute the salt evenly. Allow the clams to sit in this brine for about an hour. This process helps to remove any sand or grit from the clams and ensures they are clean before cooking.

After an hour, drain the water and rinse the clams well. You may need to repeat the soaking and rinsing process a few times until the water runs clear and the clams are completely free of grit. If you notice any clams with open shells, you can tap them gently with your fingers or against a hard surface. If they don't close, they are likely dead, and you should discard them.

Once your clams are clean and ready, it's time to make the broth. In a large pot, combine 2 1/2 cups of water, 1/4 onion, 1 bay leaf, 1 quartered celery stalk, and a few peppercorns. Bring this mixture to a boil. You can also add other ingredients to the broth, such as wine, garlic, and herbs, for extra flavour. For example, you could add 1/4 cup each of sliced garlic and minced shallots, along with 1/4 cup of minced parsley and a teaspoon of crushed black peppercorns. Sauté these ingredients in butter over low heat until they are aromatic and glazed.

Finally, add the clams to the pot. Place a lid on the pot and cook for several minutes. It's important to keep an eye on the clams and give the pot a gentle shake or stir every minute or so to ensure even cooking. The clams are done when their shells have opened wide; this can take anywhere from 4 to 10 minutes, depending on the size of the clams. Be careful not to overcook them, as this will affect their texture and taste. Once they are cooked, discard any clams that have not opened.

Cooking the clams

Firstly, check your clams for any cracked or damaged shells and throw these away. Then, place them in a large bowl or pot and cover them with cold water, leaving a few inches of space between the water's surface and the tops of the clams. Add salt to the water – around 2/3 cup of salt for every 2 quarts (8 cups) of water – and mix the water and clams gently with your hands to distribute the salt. Leave the clams to sit for about an hour, then drain and rinse them well to remove any loose grit. Repeat this process until the water is clean.

If there are any clams with open shells, snap them shut with your fingers or tap them against a hard surface. Observe the siphon (the long "foot" protruding from the shell); if there is no movement, throw the clam away as it is likely dead. Any clams that appear to be cooked (with wide-open shells) should also be discarded.

When you are ready to cook the clams, put about an inch of water, or a mix of water and beer or stout, into the bottom of a tall, large pot. You can also add some wine, lemon juice, or butter for extra flavour. Place a steamer rack at the bottom of the pot, or simply put the clams directly into the pot if you don't have a rack. Be gentle as you place the clams in the pot, as their shells are thin and brittle and can easily break.

Cover the pot and bring the water to a boil. Let the clams cook in the steam for about 5 to 10 minutes, until their shells open wide. Any clams that don't open should be discarded. Remove the pot from the heat and let the clams cool for a couple of minutes before serving.

For an extra-tasty treat, try steaming the clams with wine, garlic, and herbs ("a la mariniere" or in the style of the sailor). Sauté some garlic, shallots, parsley, and peppercorns in butter over low heat for 2-3 minutes, then add the wine and simmer for several minutes to reduce the liquid by half. Add the clams, cover, and cook for several minutes, shaking the pot occasionally to rotate the clams, until all the shells have opened. Season with lemon juice and serve with crusty bread and extra melted butter on the side.

How to serve the clams

Once your clams are cooked, it's time to serve them. You'll want to provide your guests 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.

To eat, guests should open the shell and remove the cooked clam. They can then use their fingers to pull off the skin covering the siphon of the clam. They should then discard the skin with the shells into the bowl provided.

Next, they should grip the siphon, swirl the clam in the hot broth to warm it up and remove any grit, and then dip the clam into the melted butter. The siphon end of the clam may be a bit tough and rubbery, so they can choose whether or not to eat it. However, it makes a great handle for dipping.

If you want to get fancy, you can serve the clams with lots of crusty bread to dip in the broth. You can also steam the clams with wine, garlic, and herbs ("a la mariniere" or in the style of the sailor).

Nutritional benefits of clams

Clams are bivalve mollusks, a type of seafood enclosed by a shell. They are a unique type of shellfish and are very nutritious. Clams are one of the most nutritious foods in the world, offering an exceptional range of nutrients. Here are some of the key nutritional benefits of clams:

• Vitamin B12: Clams are one of the best dietary sources of vitamin B12, which is important for forming and maintaining DNA and producing red blood cells. A serving of 20 small clams (190 grams) provides 187.9 micrograms of vitamin B12, which is 7,829% of the daily value.
• Omega-3 Fatty Acids: Clams are a good source of omega-3 fatty acids, which are essential for human health. They help to lower inflammation levels and promote heart health.
• Iron: Clams are a good source of iron, which is necessary for various metabolic processes and oxygen transport. A 6-oz (170-gram) serving of clams supplies 23.8 mg of iron, which is 132% of the reference daily intake (RDI).
• Vitamin C: Clams are a rare non-plant source of vitamin C, which contributes to collagen synthesis, resulting in improved skin complexion.
• Protein: Clams are an excellent lean source of protein, providing essential amino acids that the human body cannot make. They offer exceptional protein density, with 12.8 grams of protein per 100 grams of clams.
• Choline: Clams are a good source of choline, a vitamin-like compound that is important for liver health and brain function.
• Iodine and Selenium: Clams are rich in iodine and selenium, offering 66 mcg of iodine per 100 grams and nearly 60% of the RDI for selenium in a 6-oz serving.

In addition to these benefits, clams are also a good source of potassium, which can help to lower high blood pressure. They also contain DHA and EPA, the most bioavailable forms of omega-3, and provide several other vitamins and minerals.

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