Steaming Clams: A Simple Home Cooking Guide

Steamed clams are a delicious dish that can be made at home with just a few simple steps. This easy-to-make recipe is perfect for those who love seafood and want to try something new in the kitchen. With a variety of ingredients and cooking methods, you can create a flavourful and elegant meal that will impress your family and friends. Whether you're a beginner or an experienced cook, making steamed clams at home is a fun and rewarding experience. So, get your aprons on and let's dive into the world of steamed clams!

Cleaning clams

Remove Bad Clams:

• Check for any clams with open shells and discard them. You can lightly tap the shell with your finger, a spoon, or on a countertop, and throw away any clams that do not close when tapped, as this indicates they are dead.
• Inspect the clams for any cracked, broken, or otherwise damaged shells and throw them away. Damaged shells can allow bacteria to enter, making the clam unsafe to eat, and it may also indicate that the clam is dead.
• Place the clams in a bowl of water and remove any that float, as this is a sign that the clam is dead. Toxins from dead clams can be transferred to you, even after cooking.

Soaking the Clams:

• Submerge the clams in a bowl of water. You can use either saltwater or freshwater for this step.
• If using saltwater, mix 1/3 cup of salt with 1 gallon of water. Soak the clams for 30 minutes, then make a new bowl of saltwater and soak the clams again. Repeat this process 1-2 more times.
• If using freshwater, submerge the clams in a bowl of cool or tap water and let them soak for 20 minutes to an hour. The clams will naturally purge any salt, sand, or other grit during this time.
• You can also add 2 tablespoons of cornmeal to the soaking water, which may help to clean the grit from the clams. It may also make the clams slightly sweeter.
• Remove the clams from the water with your hands, as using a strainer could cause the grit to be poured back over the clams.

Scrubbing the Clams:

• Use a sturdy brush to scrub the clams and remove any remaining grit or debris from the outside shells.
• Rinse the clams under running water after brushing to ensure they are completely clean.

Additional Tips:

• Always cook clams immediately after cleaning to avoid any potential health risks.
• If you need to store the clams before cooking, place them in an open container in the refrigerator and cover them with damp paper towels.
• Discard any clams that have not opened during the cooking process, as they are not safe to eat.

Preparing the brine

Firstly, you will need to gather your clams and inspect them for any signs of damage. Clams with cracked or broken shells should be discarded, as they may be spoiled. It is normal for the shells of soft-shell clams to be open or gaping slightly, but if you tap gently on the shell, the clam should close. If it does not respond, it is likely dead and should be discarded.

Once you have sorted through your clams, you will need to prepare a brine solution. Fill a large bowl or container with cold water, making sure the water level is a few inches above the clams. For every 2 quarts (or 8 cups) of water, add approximately 2/3 cup of salt. Stir the water to dissolve the salt and ensure it is well distributed. You can also add a tablespoon of cornmeal to the mixture, as some cooks suggest this helps draw out the sand and grit.

Place the clams in the brine solution and allow them to soak for about an hour. During this time, the clams will filter the water and expel any sand or grit from their shells. After an hour, drain the water and rinse the clams thoroughly. Repeat this process of soaking, draining, and rinsing until the water remains clear and free of sand or grit.

Some recipes recommend allowing the clams to soak for several hours or even overnight if time permits. This extended soaking time can help to further remove any impurities from the clams. However, it is important to note that clams are living organisms and should not be left in the brine solution for too long, as they can suffocate.

Once your clams are thoroughly cleaned and rinsed, they are ready to be cooked. Remember to discard any clams that do not open during the cooking process, as these may be unsafe to eat.

Cooking the clams

First, you'll want to clean your clams. Place them in a bowl and cover them with fresh water. Leave them to sit for 20 minutes, which will allow them to expel any sand in their shells. Drain the water and scrub the clams with a soft brush.

Now you're ready to cook! Place your clams in a large pot or steamer with about an inch of water, beer, or a combination of water, white wine, lemon juice, and butter. You can also add other ingredients to the mix to customise the flavours to your taste, such as cooked and diced bacon, Spanish chorizo or pancetta.

Bring the water to a boil, then let the clams cook in the steam for 5-10 minutes, until the shells open wide. Remove the pot from the heat and let the clams cool for a couple of minutes.

Any clams that haven't opened should be discarded. Serve the clams with the broth from the pot, and some melted butter for dipping.

Serving suggestions

Steamed clams can be served as an appetizer or a main course. If serving as an appetizer, about half a pound of clams per person should be enough, while a pound per person is recommended for a main course.

Clams can be served with a side of bread to soak up the broth, or with angel hair pasta. A side of Italian salad, panzanella salad, Hasselback sweet potatoes, or cucumber salad can also accompany the clams.

Clams can also be served over linguine or fettuccine, with crusty slices of sourdough bread. A French baguette is another bread option to serve with clams.

For a heartier meal, stir in some canned chickpeas or white beans. You can also add some sauteed vegetables to the clams, such as fennel, red bell peppers, or thinly sliced red onion. Fresh or canned diced tomatoes are another great addition.

For a more filling meal, steamed clams can be served with boiled red potatoes, corn on the cob, and crusty French bread.

Clams are also a great addition to paella, pasta, or chowder.

Storing clams

When storing clams, it's important to remember that they are still living creatures and will need to be kept alive until you are ready to cook them. Here are some tips to ensure your clams stay fresh:

• If possible, buy your clams the same day you plan to cook them. Clams are best cooked within 24 hours of purchasing them, but they can be stored for up to four or five days.
• Place the clams in an open container in the refrigerator. Cover them with damp paper towels or a wet cloth. This will help to keep them moist and prevent them from drying out.
• If your clams are closed when you buy them, tap them gently on the counter before storing them. If they close up, they are still alive and good to store. If they don't close, throw them away.
• Check on your clams regularly and discard any that have opened. Clams that are slightly open can be snapped shut with your fingers or tapped against a hard surface. If there is no movement, throw them out as they are likely dead.
• If you have bought your clams from a small purveyor or have dug them yourself, they may need to be cleaned before storing. Soak them in a bowl of ocean water or cool, salted water for about 30 minutes, then rinse well before storing.
• Change the water in the container regularly to keep it clean and fresh.
• If you are storing a large number of clams, consider placing a steamer rack at the bottom of a tall, large pot and carefully placing the clams on the rack. This will allow you to store them without taking up too much space in your refrigerator.

Frequently asked questions