Steaming Clams: A Beginner's Guide To Cooking Perfection

Steamer clams, also known as soft shell clams, are a specialty of New England. They are fun to eat and taste delicious. Preparing and cooking clams is easier than people realize. The most important thing to do first is to clean your clams very well because chewing on sand will diminish the experience. So, it is recommended to soak them before cooking. Once they are cleaned, cooking clams is simple. All you need to do is steam them in a tasty broth or sauce of your choice.

How to prepare steamer clams for cooking

Preparing steamer clams for cooking is a simple process, but it requires a few steps to ensure the clams are clean and free of sand or grit. Here is a detailed guide on how to prepare steamer clams for cooking:

Cleaning the Clams:

Before cooking steamer clams, it is important to clean them thoroughly to remove any sand or grit. Here are the steps to clean the clams:

• Place the clams in a large bowl or pot and cover them with cold water. The water level should be a few inches above the clams.
• Add salt to the water. Use about two-thirds of a cup of salt for every two quarts (eight cups) of water. Stir the water and clams gently with your hands to distribute the salt evenly.
• Let the clams sit in the saltwater solution for about an hour.
• After an hour, drain the water and rinse the clams well to get rid of any loose grit.
• Repeat the process of soaking and rinsing the clams until the water remains clear, indicating that the clams are clean.
• Check for any clams with cracked or damaged shells and discard them.

Soaking the Clams:

Soaking the clams in a brine solution helps them to purge any remaining sand or grit before cooking. Here's how to do it:

• Prepare a brine solution by mixing one-third to one-half cup of salt with one gallon of water.
• Soak the clams in the brine solution for about an hour in the refrigerator. Some cooks also suggest adding a tablespoon of cornmeal to the brine.
• Rinse the clams under cold water and drain them thoroughly before cooking.

Storing the Clams:

If you are not cooking the clams immediately, it is important to store them properly:

• Place the clams in a shallow bowl, cover them with a clean, damp cloth, and refrigerate at a temperature between 34-45°F (1-7°C).
• Do not seal the clams in a plastic bag or airtight container, and do not put them directly on ice or let them sit in water.

Preparing for Cooking:

Just before cooking, give the clams a final rinse and prepare your cooking equipment:

• Rinse the clams under cold running water to remove any remaining sand or grit.
• Inspect the clams and discard any that are not closed or have broken shells.
• Gather your cooking equipment, such as a large pot or steamer, and prepare any ingredients you plan to use for flavouring, such as wine, garlic, or herbs.

Now your steamer clams are ready for cooking! Remember to cook the clams until their shells open wide, indicating that they are done. Always discard any clams that do not open during the cooking process.

How to cook steamer clams

Steamer clams are a delicious and fun meal to cook, and they're easier to prepare than you might think. Here's a step-by-step guide on how to cook them perfectly.

Ingredients:

• Steamer clams (allow for about 1/2 pound per person for an appetizer or 1 pound per person for a main course)
• Water (for cleaning and steaming)
• Salt (for cleaning)
• Butter (for serving)
• White wine, beer, lemon juice, or other liquids for steaming (optional)

Utensils:

• Large bowl or pot for cleaning
• Steamer rack or large pot with a lid for cooking
• Serving bowls and utensils

Step 1: Cleaning the Clams

Before cooking, it's essential to clean the clams thoroughly to remove any sand or grit. Here's a simple process:

• 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 about 2/3 cup of salt per 2 quarts (8 cups) of water. You can also add a tablespoon of cornmeal to the mixture, as some cooks suggest.
• Mix the water and clams gently with your hands to distribute the salt.
• Let the clams sit for about an hour, then drain and rinse them well.
• Repeat the soaking and rinsing process until the water remains clear, and there is no more sand or grit.
• If you're short on time, you can do a quick 30-minute soak, scrubbing the clams with a stiff brush under cool running water afterward.

Step 2: Preparing the Clams for Cooking

Once your clams are clean, it's time to get them ready for cooking:

• Check for any cracked or damaged shells and discard them.
• Give the clams a gentle tap on the shell. If a clam doesn't respond or constrict, it should be discarded.
• Plan to cook the clams soon after cleaning and storing them.
• Do not seal the clams in plastic bags or airtight containers, and do not put them directly on ice or in water.

Step 3: Cooking the Clams

Now, it's time to steam the clams:

• Add one to two inches of water, or your preferred liquid (like beer or white wine), to a large steamer or pot.
• Bring the liquid to a boil over high heat.
• Carefully place the clams in the steamer or pot. Be gentle, as the shells can easily break.
• Reduce the heat to low, cover tightly, and steam the clams for 3 to 10 minutes.
• The clams are cooked when their shells open wide. Remove each clam as its shell opens and serve immediately.
• Discard any clams that remain closed after cooking.

Step 4: Serving the Clams

Steamer clams are best served fresh and hot:

• Serve the clams in a bucket or large bowl.
• Provide cups of drawn butter and broth on the side for dipping.
• Pull the clam out of the shell with your fingers, dip it in the broth, and then the butter.
• Don't forget to remove the dark, inedible membrane covering the "neck" of the clam before eating.
• Eating steamers can be messy, so have plenty of bread for soaking up the broth and paper napkins for your fingers.

How to serve steamer clams

Steamer clams are a fun and easy dish to cook and serve. They are best served immediately after cooking, so make sure you have everything ready before you start.

As an appetiser, allow for 1/2 pound of clams per person. For a main course, 1-2 pounds per person is a good amount.

What to Serve Clams With

Clams are often served with a side of bread to soak up the broth. Sourdough or crusty bread works well, or you could serve them with angel hair pasta. You'll also need some empty bowls for shells, and some small bowls for broth and butter.

How to Eat Clams

To eat, hold the shell in one hand and use a small fork to pull out the clam. You can dip the clam in broth and then in butter before eating. You'll also need to remove the dark membrane that covers the 'neck' of the clam before eating it.

How to Store Clams Before Cooking

If you're not cooking the clams straight away, place them in an open container in the refrigerator and cover them with damp paper towels. Don't seal them in a plastic bag or airtight container, and don't put them directly on ice or in water.

How to Clean Clams Before Cooking

Clams should be cleaned thoroughly before cooking to remove any sand or grit. There are several ways to do this, but the basic method involves soaking them in a solution of cool water and salt (or seawater) for several hours, and then rinsing them thoroughly. You can also add cornmeal to the soaking water, which the clams will consume, causing them to expel any sand.

How to store steamer clams

Storing steamer clams properly is essential to ensure they stay fresh and safe to eat. Here is a detailed guide on how to store them:

Inspect the clams:

Before storing your steamer clams, it is important to inspect them carefully. Check for any dead or broken clams and discard them immediately. Healthy clams should be either closed tightly or slightly open. If they are open, they should close quickly when tapped. Also, look out for any broken or damaged shells and remove them. Additionally, ensure the clams have a fresh ocean-like smell. If they smell fishy or have an ammonia-like odour, they are not suitable for consumption.

Prepare a storage container:

Place the clams in a single layer in a shallow dish or container. This arrangement allows the clams to breathe, as they require air to stay alive. Do not pile them up, as this can cause the ones at the bottom to suffocate and die. A baking dish or a colander placed inside a bowl is ideal for storing clams.

Cover with a damp cloth:

Moisten a clean towel or paper towels with water and cover the container holding the clams. The damp covering helps maintain moisture, preventing the clams from drying out, while still allowing them to get fresh air. Do not use plastic wrap or airtight containers to cover the clams, as this can cause them to smother.

Store in the refrigerator:

Place the clams in the refrigerator, preferably at the back, which is usually the coldest part. The ideal temperature range for storing live clams is between 32°F to 35°F (0°C to 2°C). Use the clams within 2 to 3 days for optimal freshness. Check the clams daily and remove any open shells promptly to prevent the spread of harmful foodborne toxins.

Freezing clams:

If you plan to store the clams for longer than 3 to 4 days, it is best to freeze them. Before freezing, rinse the clams under cool running water to remove any mud or grit. Lightly scrub them with your fingers or a clean cloth or brush. Ensure the water is not warm or hot, as this can cause the shells to open. Place the cleaned clams in airtight freezer bags, removing as much air as possible. Label the bags with the date and place them at the back of the freezer, where it is coldest. Use the frozen clams within 3 months for the best quality.

Storing shucked clams:

If you have shucked (removed the clam meat from the shell) your steamer clams, the storage method is slightly different. Keep the clam meat immersed in their own liquor (the salty-sweet juice released during shucking). If needed, add bottled clam juice to ensure the meat is covered. Place the clams and liquor in a tightly sealed container or a resealable plastic bag. Leave some headroom in the container if you plan to freeze them, as the liquor will expand during freezing. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.

How to eat steamer clams

To eat steamer clams, you'll first need to cook them. Here's how to do that:

How to Cook Steamer Clams:

• Check for any cracked or damaged shells and throw them away.
• Place the clams in a large bowl or pot and cover them with cold water—the water level should be a few inches above the clams.
• Add salt to the water—approximately 2/3 cup of salt per 2 quarts (8 cups) of water. Mix the water and clams gently with your hands to distribute the salt.
• Let the clams sit for about an hour, then drain and rinse them well to get rid of any loose grit. Fill the bowl or pot with a fresh batch of water and let the clams soak for another 20 minutes.
• Rinse and repeat this process until the water is clear.
• Bring a large pot of water to a boil. You will need about an inch of water, or you can use beer or stout. You can also add some fresh lemon juice and butter for extra flavour.
• Place a steamer rack at the bottom of the pot and carefully put the clams on it. If you don't have a steamer rack, that's okay—just put the clams directly into the water. Be gentle, as the clam shells are thin and can easily break.
• Cover the pot and let the clams cook in the steam for about 5 to 10 minutes. The clams are done when their shells open wide. Any clams that haven't opened should be discarded.
• Remove the pot from the heat and let the clams cool for a couple of minutes.
• Place the cooked clams in a serving bowl and pour the hot clam broth into smaller bowls for dipping.
• Melt some butter and pour it into small bowls for dipping.
• To eat, open the shell and remove the cooked clam. Use your fingers to pull off the skin covering the siphon (neck) of the clam. Discard the shells and skin into an empty bowl.
• Grip the siphon with your fingers, swirl the clam around in the hot broth to warm it up and remove any remaining grit or sand, then dip it into the melted butter and enjoy!
• You can eat the siphon end of the clam if you like, but it may be a bit tough and rubbery.

Frequently asked questions