Steaming Clams: Quick, Easy, And Delicious Recipes

Steamed clams are a delicious and simple dish to make at home. With a few key ingredients, you can create a tasty broth to steam your clams in, infusing them with flavour. Clams are best served with a side of crusty bread to mop up the juices, or with pasta.

There are a few key steps to preparing clams for cooking. Firstly, discard any clams with broken shells. Then, soak the clams in water for 20 minutes to an hour to remove any sand. You may need to repeat this process several times, scrubbing the clams in between soaks.

To cook the clams, melt butter in a pan and add garlic, shallots and/or onion, and red pepper flakes. Add white wine and let it reduce, then add the clams and cover with a lid. Cook until the clams open – this should take around 7-10 minutes. Finally, add a squeeze of lemon juice and some fresh herbs like parsley.

Cleaning clams

Scrubbing the Shells:

Start by scrubbing the clam shells under cold running water using a firm brush or a stiff paper towel. This step helps remove any sand, barnacles, or other debris clinging to the shells. Pay close attention to the crevices and ridges of the shells to ensure a thorough cleaning.

Checking for Freshness:

As you scrub, inspect each clam for any signs of damage or deterioration. The shell should be tightly closed and free from cracks. If you notice any gaping or slightly open shells, gently tap them on the counter. Fresh clams will react by closing their shells. If a clam doesn't respond, it has likely died and should be discarded.

Soaking the Clams:

After scrubbing, it's time to soak the clams to remove any remaining grit or sand from their system. Create a brine solution by combining cold water with salt in a large container. The ideal ratio is about 30 grams of salt for every 1000 grams of water. Whisk the solution to dissolve the salt completely.

Fully submerge the clams in the brine solution and let them soak for 2-3 hours. During this time, the clams will filter out any remaining sand, which will sink to the bottom of the container. You may also notice the clams releasing some gunk into the water.

Rinsing and Draining:

After soaking, use a slotted spoon to carefully lift the clams out of the brine solution and transfer them to a colander. Avoid pouring the clams and water directly into the colander, as this will pour the grit back over the clams. Discard the soaking water and repeat the soaking and rinsing process at least once more to ensure maximum cleanliness.

Final Preparations:

Once the clams are thoroughly cleaned, they are ready for cooking. You can steam them, boil them, or use them in recipes like clam chowder or steamed clam dishes. Always remember to discard any clams that remain unopened after cooking, as these may be spoiled and unsafe for consumption.

Steaming clams

Preparing the Clams

Firstly, you will need to clean your clams. Clams can be gritty and sandy, so it is important to soak and scrub them before cooking. There are a few different methods you can use:

• Three-time soak: Prepare three large bowls of cool water, adding a good amount of salt to two of the bowls (a ratio of 1/3 cup of salt to 1 gallon of water). Place the clams in the first bowl and let them soak for 20 minutes. Transfer them to the second bowl of salted water for another 20 minutes, then use a brush to scrub them clean. Finally, let them soak in the third bowl of unsalted water for a further 20 minutes.
• Quick 30-minute soak: If your clams are from a grocery store, they may not need such an intensive clean. Simply soak them in a large bowl of cool salted water (again, 1/3 cup of salt to 1 gallon of water) for 30 minutes, then give them a good scrub under cool running water.

Once your clams are clean, you can start preparing the rest of your ingredients. Most steamed clam recipes use similar ingredients, so you will likely need:

• Butter (unsalted is best, as clams can be salty)
• Olive oil
• Garlic
• White wine (a dry variety is best)
• Lemon juice
• Fresh herbs, such as parsley
• Red pepper flakes (optional, for a spicy kick)

Cooking the Clams

Now it's time to cook your clams! Here's what to do:

• Heat a large skillet or pot over medium heat and add your butter and olive oil.
• Once the butter is almost melted, add some chopped shallots, onions, or garlic and cook until softened.
• Pour in your white wine and let it reduce for a minute or two.
• Add the clams and give everything a good stir.
• Cover the pot with a lid, leaving a small opening to allow steam and alcohol to escape.
• Cook the clams until they open, which should take around 7-10 minutes.
• Once the clams are open, add a good squeeze of lemon juice and some fresh herbs.
• Give everything a final stir and serve immediately.

Tips for Perfect Steamed Clams

• Clams are best enjoyed the same day they are purchased.
• Discard any clams with broken or cracked shells, and any that do not open during cooking.
• You can serve steamed clams as an appetizer or a main course. As a main, plan for 1 pound of clams per person, or 1/2 pound as an appetizer.
• Steamed clams go great with crusty bread to soak up the delicious broth, or serve them over pasta.
• Don't overcook your clams, as they will become tough and rubbery. They are ready when their shells open up.
• You can add other ingredients to customize the dish, such as meat (bacon, Spanish chorizo, or pancetta), beans (chickpeas or white beans), or vegetables (fennel, red bell peppers, or red onion).

Enjoy your delicious steamed clams!

White wine broth

Ingredients:

• Clams: Look for small clams such as littleneck, Manilla, or "steamers". Ensure the clams are fresh and tightly closed, discarding any open ones.
• White Wine: Use a dry white wine such as Pinot Grigio, Sauvignon Blanc, or Chardonnay.
• Butter: Unsalted butter is preferred to control the saltiness of the dish.
• Olive Oil: Adds flavour and prevents the butter from burning too quickly.
• Shallot: Shallots have a sweet flavour and are a great addition to seafood dishes.
• Garlic: Fresh garlic cloves add a punch of flavour to the broth.
• Red Pepper Flakes: Optional, but recommended for a spicy kick.
• Lemon: A squeeze of fresh lemon juice adds acidity and brightness to the dish.
• Fresh Parsley: Finely chop the parsley leaves to garnish the dish.

Step-by-Step Guide:

• Clean the Clams: Place the clams in a bowl of cold tap water with a pinch of salt for at least 20 minutes to purge any sand or grit. Use a clam brush to scrub the outside of each clam.
• Prepare the Broth: Heat butter and olive oil in a large skillet over medium heat. Add the shallots and cook until they change colour. Then, add the garlic and red pepper flakes, stirring for a couple of minutes.
• Add the Wine: Pour in the white wine and let it reduce for a minute or two.
• Steam the Clams: Add the cleaned clams to the skillet, giving them a good stir. Cover the skillet with a lid, leaving a small opening for the alcohol to cook off. Steam the clams until they open, which should take around 7-10 minutes.
• Finish and Serve: Once the clams are done, turn off the heat and add the fresh lemon juice and chopped parsley. Give it a final stir and serve with crusty bread or over pasta.

Tips:

• Clams are best enjoyed the same day they are purchased.
• Discard any clams with broken or cracked shells.
• Leave a small opening when placing the lid on the pot to allow steam and alcohol to escape.
• Shellfish can be salty, so it is recommended to undersalt the broth and adjust to taste.
• Use a wine that you enjoy drinking, such as a crisp white wine, for the best results.

Serving suggestions

Steamed clams are a versatile dish that can be served as an appetizer or a main course. Here are some ideas on how to serve them:

• As an appetizer: Steamed clams can be served as a tasty and elegant starter for a dinner party or a special occasion. Simply provide each guest with a few clams and a small bowl of the cooking broth for dipping. You can also offer some crusty bread on the side, such as a French baguette or sourdough, for soaking up the delicious broth.
• Over pasta: For a heartier meal, serve steamed clams over a bed of cooked pasta. Linguine, fettuccine, or spaghetti are all excellent choices that pair well with the briny flavour of clams. Don't forget to drizzle some of that tasty broth over the pasta!
• With salad: For a lighter option, pair steamed clams with a fresh salad. A classic Caesar salad or a simple arugula salad with shaved Parmesan can complement the richness of the clams perfectly.
• In a soup: Create a comforting bowl of soup by serving steamed clams in a flavourful broth. Add some vegetables and your choice of pasta or rice to make it a more substantial meal.
• As part of a seafood feast: If you're hosting a seafood-themed dinner, steamed clams can be a delicious addition to the spread. Serve them alongside grilled seafood, paella, or even a simple shrimp cocktail for a variety of flavours and textures.
• With grilled bread: For a casual yet mouthwatering option, serve steamed clams with grilled bread. The charred bread will soak up all the delicious juices from the clams, creating a tasty treat. You can also offer some garlic butter or garlic mayo on the side for an extra flavour boost.

Recipe tips

• Clams are best cooked and eaten on the same day they are purchased.
• Before cooking, discard any clams with broken or cracked shells.
• When cooking, leave a small opening when placing a lid on the pot, so the alcohol can escape and the liquid can reduce slightly.
• Shellfish can be salty, so it's best to under-salt and adjust to personal preference.
• Use a wine that you enjoy drinking. For white wine clams, a crisp dry white wine is best, such as Pinot Grigio, Sauvignon Blanc or Vinho Verde.
• Before steaming clams, soak them in a large bowl of cold tap water with a pinch of salt for at least 20 minutes to help them purge any sand.
• Clams will cook quickly. Once you nestle them into the boiling liquid, it will take somewhere between 7 to 10 minutes for the shells to open.
• Clams will let you know when they’re ready; their shells will simply open. Watch for that and do not overcook them or they will become too chewy and rubbery.
• Be sure to discard any clams that have not opened during the cooking process, as they are not good to eat.
• Plan on purchasing 1 pound of clams per person to serve as a main course, or 1/2 pound per person to serve as an appetizer.
• Serve with a side of bread to soak up the broth, or serve over angel hair pasta.

Frequently asked questions