Steaming Clams: A Simple, Quick, And Delicious Recipe

Steamed clams are a simple yet delicious dish that can be prepared in a variety of ways. The key to a good steamed clam recipe is to clean the clams thoroughly before cooking and to not overcook them. Here are some tips and recipes to help you create the perfect steamed clams.

How to Clean Clams:

Before cooking clams, it is important to soak them in cold water for at at least 20 minutes to help remove any sand. Some recipes recommend a three-time soak, using salted water for the first two soaks and unsalted water for the final soak, while others suggest a quick 30-minute soak in salted water followed by a scrub under running water. It is also important to scrub the shells with a brush to remove any dirt or sand.

How to Cook Clams:

Most steamed clam recipes involve cooking the clams in a broth or sauce made with ingredients such as butter, olive oil, garlic, white wine, lemon juice, and parsley. Some recipes also include onions, shallots, or green onions. The clams are typically steamed for 7-10 minutes, or until the shells open. It is important to discard any clams that do not open during cooking.

Serving Suggestions:

Steamed clams can be served as an appetizer or over pasta for a meal. They are often served with crusty bread, such as a baguette or sourdough, for dipping in the broth. Some recipes also suggest serving them with rice or grilled bread.

Cleaning clams

Scrubbing the Shells

Start by scrubbing the clam shells under cold running water using a firm brush or a stiff paper towel. The goal is to remove any sand, barnacles, or other debris attached to the shells. Make sure to check each clam during this process. The shell should be free of cracks and tightly closed. If you notice any slight gaping, gently tap the clam on the counter. A fresh clam will react by shutting its shell. If it doesn't, discard it.

Soaking the Clams

After scrubbing, it's time to soak the clams to remove any grit and impurities from their system. Create a brine solution by combining cold water with salt in a large container. The recommended ratio is around 30 grams of salt per litre of water. You can also use a ratio of 1/3 cup of salt per 4 quarts of water. Submerge the clams completely in this solution and let them soak for at least 15 minutes. During this time, the clams will filter out sand and excess salt.

Repeat the soaking process by discarding the old brine solution, rinsing the clams, and creating a new brine solution. It is recommended to repeat this step 2-3 times to ensure the clams are thoroughly cleaned.

Final Rinse and Cooking

After the final soak, give the clams a final rinse with clean water. Your clams are now ready to be cooked! Remember to discard any clams that do not open during cooking, as they are likely spoiled and unsafe to eat.

By following these steps, you can effectively clean and prepare clams for your steamed clam recipe, ensuring a delicious and grit-free dining experience.

Steaming clams

Ingredients:

• Clams (littleneck, Manilla, or "steamers")
• Unsalted butter
• Olive oil
• Shallot
• Garlic cloves
• Red pepper flakes (optional)
• White wine (Pinot Grigio, Sauvignon Blanc, or Vinho Verde)
• Lemon
• Fresh parsley

Step 1: Cleaning the Clams

Place the clams in a large bowl of cold tap water with a pinch of salt for at least 20 minutes to help remove any sand. Use a clam brush or a stiff-bristle brush to scrub the outside of each clam. Rinse and repeat this process 2-3 times to ensure they are thoroughly cleaned.

Step 2: Preparing the Broth

In a large skillet or pot, heat butter and olive oil over medium heat. Add chopped shallots and cook until they change colour. Then, add the garlic and red pepper flakes and cook for a further 1-2 minutes.

Step 3: Steaming the Clams

Pour in the white wine and let it reduce for a minute. Add the cleaned clams and stir everything together. Cover the skillet with a lid, leaving a small opening for the steam and alcohol to escape. Cook the clams for about 7-10 minutes, or until all the shells have opened.

Step 4: Serving

Once the clams are cooked, remove from heat and add a squeeze of fresh lemon juice and chopped fresh parsley. Serve immediately with crusty bread to soak up the delicious broth!

Making a broth

Step 1: Prepare your ingredients

Firstly, gather your ingredients. For a simple broth, you will need butter or olive oil, garlic, white wine, and parsley. You can also add in other ingredients like shallots, onions, or green onions for extra flavour.

Step 2: Melt the butter and cook the aromatics

Place your large skillet or pot on medium heat and add your butter or olive oil. If you are using butter, cook until it is almost fully melted. Then, add your aromatics—garlic, shallots, onions, or green onions. Sauté these until they are softened and fragrant; this should take around 3-5 minutes. Keep stirring occasionally to prevent burning.

Step 3: Add the wine

Now, pour in your white wine. You can use a dry white wine, or a crisp variety like Pinot Grigio, Sauvignon Blanc, or Vinho Verde. Let the wine reduce for a minute or two. You can also add in some lemon juice at this point for a bright, acidic note.

Step 4: Build flavour with spices and herbs

If you want to add extra depth of flavour, this is the point where you can add in spices and herbs. You can use a combination of cumin, smoked paprika, and red pepper flakes, or just add in one or two of these spices to suit your taste. Add in a pinch of salt and pepper, too, for seasoning.

Step 5: Steam the clams

Now, it's time to add in your clams and steam them. Place the clams in the pot, cover with a lid, and cook until the clams open up. This should take around 7-10 minutes. Do not overcook the clams, as they will become chewy and rubbery.

Step 6: Finish with fresh herbs

Once the clams are cooked, turn off the heat and add in some freshly chopped herbs like parsley. Give the broth a good stir, and it's ready to serve!

Your delicious clam broth is now ready to be enjoyed. Don't forget to have some crusty bread on the side to soak up all that wonderful broth!

Serving steamed clams

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

Presentation

When serving steamed clams, it's important to present them in a way that looks appetizing and also makes it easy for your guests to enjoy them. Here are a few suggestions:

• Use large bowls: Steamed clams can be served in large bowls, allowing your guests to easily access the clams and the delicious broth.
• Garnish with parsley: Sprinkle chopped fresh parsley over the clams and broth to add a pop of color and freshness to the dish.
• Serve with crusty bread: Steamed clams are often served with crusty bread, such as a baguette, sourdough, or Italian bread. The bread is perfect for soaking up the flavorful broth.
• Provide seafood forks and spoons: For eating utensils, provide small seafood forks or small forks and spoons for your guests to easily remove the clam meat from the shells and enjoy the broth.

Side Dishes and Accompaniments

To make your steamed clam meal even more special, consider serving them with some side dishes and accompaniments:

• Salads: A light salad, such as a Caprese salad, zucchini salad, or arugula salad, can complement the richness of the clams.
• Pasta: Steamed clams go well with pasta, such as linguine, fettuccine, or angel hair. You can serve the clams on top of the pasta or on the side, allowing your guests to mix them together.
• Vegetables: Grilled asparagus, roasted broccoli, or sautéed spinach can add a healthy and flavorful touch to the meal.
• Lemon wedges: Provide extra lemon wedges on the side so that your guests can add an extra squeeze of lemon juice to their clams if desired.

Storing and Reheating Leftovers

If you have any leftover steamed clams, here are some tips for storing and reheating them:

• Storing: Place the cooked clams in an airtight container and store them in the refrigerator for up to 2-4 days.
• Reheating: To reheat the clams, warm them over low heat in a saucepan. Avoid overcooking, as this can make the clams rubbery.

Remember, steamed clams are best enjoyed fresh, so try to cook and serve them the same day for the best experience!

Steamed clam recipes

How to Prepare Clams for Cooking

Before cooking clams, it's important to clean them thoroughly to avoid biting into sand. Place the clams in a large bowl of cold tap water with a pinch of salt for at least 20 minutes to help them purge any sand. You can also submerge them in a netted bag in a bowl of cold water for 5 minutes, drain the bowl, and repeat the process 2-3 more times. After soaking, scrub the clams with a brush under cool running water.

Discard any clams with broken or cracked shells. Additionally, tap gently on any open clams; if they do not slowly close, discard them as they are no longer fresh.

Steamed Clams with White Wine and Garlic

This recipe combines white wine, garlic, butter, and fresh herbs to create a delicious broth for the clams. It's best to use a crisp, dry white wine such as Pinot Grigio, Sauvignon Blanc, or Vinho Verde.

Ingredients:

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 small-medium shallot, finely chopped
• 2-3 large garlic cloves, finely chopped
• 1 teaspoon red pepper flakes (optional)
• 1 1/2 cups white wine
• 2 pounds clams (littleneck, Manilla, or steamers), cleaned and scrubbed
• Juice of 1 lemon
• Small bunch of fresh parsley leaves, roughly chopped

Instructions:

• Heat a large skillet or pot over medium heat and add the butter and olive oil.
• Cook until the butter is almost fully melted, then add the chopped shallots and sauté for 2-3 minutes until they just change color.
• Add the garlic and red pepper flakes (if using) and cook for another 1-2 minutes, stirring occasionally.
• Pour in the white wine and cook for 30 seconds to 1 minute to reduce the wine slightly.
• Add the cleaned clams and stir everything together.
• Cover the skillet or pot with a lid, leaving a small opening for the alcohol to cook off.
• Cook the clams until they all open, which should take about 7-9 minutes.
• Once done, turn off the heat and add the fresh lemon juice and herbs. Stir everything once more and serve with crusty bread.

Buttery Garlic Steamed Clams

This recipe creates a velvety, buttery garlic wine sauce for the clams and can be served as an appetizer or over a bed of pasta for a meal.

Ingredients:

• 5 tablespoons unsalted butter, divided
• 1 tablespoon fresh minced garlic
• 1 tablespoon lemon juice
• 3 dozen littleneck clams, rinsed and scrubbed
• 1/3 cup chopped fresh Italian parsley
• Wedges from 1 lemon for garnish (optional)

Instructions:

• In a large skillet with a lid, melt 2 1/2 tablespoons of butter over medium heat.
• Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds).
• Add the wine and lemon juice, bringing the mixture to a boil.
• Add the clams and remaining butter, then cover and steam until the clams open (about 7-8 minutes). Shake the skillet occasionally while steaming.
• Discard any clams that do not open. Sprinkle with parsley and garnish with lemon wedges, if desired.
• Serve with a French baguette or over cooked pasta.

Mediterranean-Style Steamed Clams

This recipe adds a Mediterranean twist to steamed clams with a white wine broth, onions, garlic, bell peppers, and fresh herbs.

Ingredients:

• Extra virgin olive oil
• 1 yellow onion, chopped
• 1/2 green pepper, cored and chopped
• 1/2 red pepper, cored and chopped
• 4 garlic cloves, minced
• 2 ripe tomatoes, chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (or Aleppo pepper)
• 1 cup dry white wine
• 3 pounds littleneck clams
• 1 green onion, trimmed and chopped
• 1/3 cup chopped fresh parsley

Instructions:

• Sort through the clams and discard any that are already open and won't close.
• Prepare three large bowls: fill two with cool water and add a good amount of salt to each (about 1/3 cup of salt per gallon of water). Leave the third bowl of water unsalted.
• Clean the clams by placing them in the first bowl of salted water for 20 minutes, then transfer to the second bowl of salted water for another 20 minutes.
• Use a brush to scrub the clams clean, then transfer them to the bowl of unsalted water for a final 20-minute soak.
• Make the white wine broth by heating olive oil in a large Dutch oven over medium heat.
• Add the onions, peppers, and garlic. Season with salt and pepper, then cook for about 5 minutes, stirring regularly.
• Stir in the tomatoes, cumin, paprika, and red pepper flakes.
• Pour in the white wine and water, then raise the heat to bring the liquid to a gentle boil. Cook for 5-7 minutes until the tomatoes soften.
• Lower the heat to medium and add the clams. Cover and cook until most of the clams open, which should take 7-10 minutes.
• Turn off the heat, then add the green onion and parsley.
• Serve immediately with your favorite crusty bread.

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