Steaming Clams With Beer: A Quick, Tasty Treat

Steamed clams are a delicious, easy-to-cook, and inexpensive dish that can be prepared in a variety of ways. One popular method is to steam the clams with beer, which adds a unique flavour to the dish. This process is quick and simple, making it perfect for warm-weather entertaining or a casual weeknight dinner. The type of clams typically used for steaming include steamers, littlenecks, cherrystones, and Manilas, and it's important to ensure they are fresh and properly cleaned before cooking. When it comes to the beer, a light and crisp option like a wheat beer or lager is recommended to complement the delicate taste of the clams. With a prep and cook time of under 30 minutes, steamed clams with beer make for a tasty and convenient meal that can be enjoyed as an appetizer or a light main course.

Cleaning clams before steaming

Tap the shells

Gently tap any clams with open shells against a countertop. If a clam does not close its shell within a few minutes, or if the shell is cracked or chipped, discard it. This indicates that the clam is dead and therefore unsafe to eat.

Soak the clams

Place the clams in a bowl of cool tap water. You can add cornmeal or black pepper to encourage the clams to spit out more sand. Let the clams sit for 20 minutes to an hour. During this time, they will naturally purge and spit out any sand from inside their shells.

Scrub the clams

When you're ready to cook, lift each clam individually from the water and scrub it with a stiff brush under cold running water. This will remove any remaining grit or particles from the outside surface. Straining the clams back into a colander would dump the sand back onto the clams, so it's best to lift them out by hand.

Rinse the clams

After scrubbing, give the clams a final rinse under running water to ensure any remaining grit or debris is removed from the outside shell.

Check for bad clams

Even after cleaning, it's important to check for any remaining bad clams. If a clam is floating in water, this is a sign that it is dead and should be thrown away. Toxins from dead clams can be transferred to you, even after cooking. Additionally, if a cooked clam remains closed, discard it immediately. This indicates the clam may be dead and infected with bacteria.

By following these steps, you can ensure your clams are properly cleaned and safe to cook and enjoy!

Choosing the right type of clams

When it comes to choosing the right type of clams for steaming with beer, there are a few factors to consider. Firstly, it is important to select fresh, live clams. Give them a sniff—fresh clams should have a clean sea scent. Additionally, the shells should be tightly closed. If a shell is slightly open, give it a quick tap; a fresh clam will respond by closing its shell quickly. If the shell doesn't close, it's best to discard the clam.

There are two main types of clams: hardshell and softshell. Hardshell clams, including littleneck, middleneck, topneck, cherrystone, and chowder clams, have thicker and more durable shells. Littleneck clams, which are small and tender, are a popular choice for steaming. Middleneck clams are slightly larger and can be steamed, grilled, or eaten raw. Cherrystone clams are medium-sized and suitable for stuffing and baking, while chowder clams are large and best suited for, as the name suggests, chowder.

On the other hand, softshell clams (despite the name, their shells are not actually soft) have a longer siphon that sticks outside their shell. Steamers, also known as soft-shell clams, are a good option for steaming. Another variety of clam to consider is Manilas, which are hard-shell clams originating from Japan. They are similar to Cherrystones but have sweeter meat.

When purchasing clams, it is best to steam them as soon as possible. If you need to store them, keep them in an uncovered bowl in the refrigerator for no more than two days. Before steaming, be sure to clean the clams by scrubbing them with a stiff brush under cold running water to remove any sand or grit.

Picking fresh clams

Selecting Fresh Clams:

• Fresh clams should be alive, so check for movement. If you gently tap on the shell or flick it with your finger, a live clam will respond by closing its shell.
• Look for tightly closed shells, especially for hard-shell clams. If the shell is slightly open, give it a quick tap, and a fresh clam will close up. If it doesn't close, discard it.
• Soft-shell clams may not be able to close completely, so tap or touch the side of the shell or the siphon to check for movement. If the siphon is small enough, it will retract.
• Fresh clams should have a clean, briny aroma like the ocean and salty air. Avoid clams with a strong fishy smell.
• Check for the harvest tag, which provides information on the location, date, and "use by" details.
• Inspect the shells for any chips or cracks, and discard clams with damaged shells.

Storing Fresh Clams:

• It's best to cook fresh clams on the same day you buy them, but they can be stored in the refrigerator for up to 24-48 hours with careful storage.
• Store the clams in a mesh colander placed inside a shallow bowl. Cover the clams loosely with a damp paper towel to maintain moisture and allow them to breathe.
• Check the clams periodically during storage, refreshing the paper towel, discarding any perished clams, and draining off accumulated liquid.
• Do not store clams in a tightly closed bag or submerged in water, as this can restrict their air circulation and lead to spoilage.

Cleaning Fresh Clams:

• Scrub the shells thoroughly with a stiff brush under cold running water to remove any debris or barnacles.
• Purging the clams of grit is essential, especially for wild clams. Soak the clams in a saltwater solution (1/3 cup salt to 1 gallon of water) for several hours to remove sand and sediment.
• Adding 1/4 to 1/2 cup of cornmeal to the saltwater solution is optional but may help expel dark matter and sand from the clams' stomachs and whiten the meat.
• Repeat the soaking process 2-3 times, using clean batches of saltwater, to ensure all sand and grit are removed.
• Always use a slotted spoon or your hands to lift the clams out of the water, avoiding pouring the water and grit back over the clams.
• Rinse the purged clams in a colander under cool water before cooking.

The best beers for steaming clams

When it comes to steaming clams, the type of beer you use can make a big difference in the final flavour of the dish. While technically, any beer can be used as a steaming liquid, some beers are better suited to complementing the delicate, sweet flavour of clams.

Clams have a natural, briny flavour that can be easily overpowered by sauces and liquids that are too strong. Therefore, it is best to avoid heavy brews or beers that are high in hops, as these can make the steaming liquid taste bitter.

Instead, opt for a light and crisp beer such as a wheat beer or a lager. Belgian-style Witbier, German Hefeweizen, and pale lager are all excellent choices. Among widely distributed commercial beers, Budweiser, Heineken, and Stella Artois have all been used successfully for steaming clams.

If you're looking for a craft beer option, Allagash White is a popular choice for steaming clams. It's a light and refreshing beer that pairs well with seafood.

When steaming clams, it's important to use fresh, live clams for the best results. Make sure the clams are alive by giving them a sniff (they should have a fresh, clean sea scent) and checking that their shells are tightly closed. If the shell is slightly open, give it a quick tap and if it's still alive, the shell should quickly close.

In terms of the type of clams to use, Manila clams, littlenecks, cherrystones, and steamers (soft-shell clams) are all suitable options. Manila clams have sweeter meat and thinner shells, so they cook faster than other varieties.

When preparing clams for steaming, be sure to clean them thoroughly by scrubbing them with a stiff brush under cold running water. If using soft-shell clams, soak them in cold, salted water for a few hours before steaming to remove any sand.

Now that you have a better idea of the best beers for steaming clams, here is a simple recipe to try:

Beer-Steamed Clams

Ingredients:

• 2 pounds of clams in shell, scrubbed
• 1 (12 fluid ounce) can or bottle of beer
• 2 tablespoons chopped fresh parsley
• 1 teaspoon minced garlic, or to taste
• Lemon halves for serving

Instructions:

• Place a steamer insert into a saucepan and pour in the beer, filling up to 1 to 2 inches below the bottom of the steamer.
• Add the clams to the steamer insert, cover, and bring to a boil.
• Steam until the clams barely open, 3 to 5 minutes. Be careful not to overcook, as the clams will become tough and rubbery.
• While the clams are steaming, melt some butter in a skillet over medium heat. Add the parsley and garlic and saute until fragrant, about 1 to 2 minutes.
• Serve the clams with the melted butter, garlic, and parsley mixture, along with lemon halves on the side.

Serving suggestions

Clams cooked in beer are best served immediately. They are typically served in a large bowl, with the broth ladled over them. You can also serve the broth on the side for dipping, or for dipping bread.

Clams are often served with lemon wedges, and bread, such as crusty bread, grilled bread, or Texas Toast.

Some recipes suggest serving the clams with melted butter for dipping, and a small bowl for each person to discard the shells.

Clams can be served as an appetizer, an early evening snack, or a light dinner.

Frequently asked questions