Steaming Clams: Wine-Steamed Perfection In Minutes

Clams are a delicious treat and can be cooked in a variety of ways. One popular method is to steam them in wine, which adds a depth of flavor to the dish. Steamer clams are best for this recipe as they are small and sweet, but other types of clams can also be used. The process is simple: first, the clams are purged by soaking in salted water to remove any sand or grit, then they are steamed in a broth of wine, garlic, butter, and other ingredients such as shallots or onions, and finally, they are served with crusty bread for dipping in the broth. This dish is quick and easy to prepare, making it perfect for a weeknight dinner or a special occasion.

How to choose clams for steaming

When choosing clams to steam, it's important to select fresh, live clams. Look for clams that have tightly closed shells, or shells that close when tapped. Avoid any clams with cracked or chipped shells, and discard any that do not close when tapped, as these are likely to be dead and unsafe to eat.

Clams should be stored in the refrigerator and cooked within one or two days of purchase. Before cooking, scrub the outside of the clams thoroughly with a stiff brush to remove any dirt.

Clams can be purchased from local grocery stores or dug up yourself, but it's important to take safety precautions to avoid paralytic shellfish poisoning (PSP) if digging for clams yourself. Check with your local marine fishery government agency for advice, as commercially sold clams are inspected, but self-sourced clams may not be safe to eat.

Clams should be soaked in fresh water for 20 minutes or more before cooking to remove any sand or grit. This can be done by submerging them in a bowl of cold water, or by placing them in a netted bag and dropping this into a bowl of water. Repeat this process several times to ensure the clams are thoroughly cleaned.

How to prepare clams for steaming

Preparing clams for steaming is a simple process, but it's important to ensure your clams are clean and free of sand before cooking. Here's a step-by-step guide on how to prepare clams for steaming:

Step 1: Cleaning the Clams

Scrub the clam shells thoroughly with a stiff brush to remove any grit or sand. Clams are usually sold live, so it's important to clean them well to ensure they are free of any dirt or impurities.

Step 2: Soaking the Clams

Fill a large bowl or container with cold water and add about 1/3 cup of salt per gallon of water. You can also add a few tablespoons of cornmeal to the water, as this will help the clams expel any sand or grit from their shells. Place the clams in the saltwater solution and let them soak for at least 20 minutes, or up to an hour. This process helps to purge the clams of any saltwater and sand, ensuring they are clean and ready for cooking.

Step 3: Rinsing and Inspecting the Clams

After soaking, drain the clams and rinse them thoroughly with fresh water. Repeat this process at least once or twice more to ensure all the grit is removed. As you rinse the clams, inspect them for any open or cracked shells. Clams with open shells that do not close when tapped gently are likely dead and should be discarded.

Step 4: Storing the Clams

If you are not cooking the clams immediately, store them in the refrigerator, keeping them as cold as possible. Clams are best cooked the same day they are purchased, but they can be stored for up to two days if necessary.

Tips for Preparing Clams:

• When buying clams, look for varieties such as littleneck clams, Manilla clams, or "steamers," which are ideal for steaming.
• Always cook clams the same day they are purchased to ensure freshness.
• Discard any clams with broken or cracked shells before cooking.
• If you plan to shuck the clams, freezing them for a few minutes can make the process easier.

How to make a broth for steaming clams

To make a broth for steaming clams, you'll need a few key ingredients and about 15 minutes. Here's a step-by-step guide:

Ingredients:

• Clams: Look for small, sweet clams such as littleneck clams, cockles, or Manilla clams.
• White Wine: Use a dry white wine that you would drink, such as Pinot Grigio, Sauvignon Blanc, or Chardonnay.
• Butter: Unsalted butter is preferred to control the saltiness, but you can also use salted butter and adjust seasoning later.
• Olive Oil: Adds flavour and prevents the butter from burning too quickly.
• Aromatics: Garlic, shallots, green onions, or red onion add depth of flavour to the broth.
• Lemon: A squeeze of fresh lemon juice adds acidity and brightness to the dish.
• Fresh Herbs: Parsley, thyme, or basil can be used to garnish and add freshness.

Instructions:

• Clean the clams: Place the clams in a bowl of cold tap water with a pinch of salt for 20-30 minutes to help them purge any sand. Scrub the shells with a brush, and repeat the process with fresh water if needed.
• Melt butter and olive oil: In a large skillet or pot, melt the butter with olive oil over medium heat.
• Sauté aromatics: Add your choice of garlic, shallots, green onions, or red onion to the melted butter and cook until fragrant, about 1-2 minutes.
• Add wine and lemon juice: Pour in the white wine and a squeeze of lemon juice. Bring it to a boil.
• Steam the clams: Add the cleaned clams to the pot, cover with a lid, and steam until the clams open, about 7-10 minutes.
• Garnish and serve: Sprinkle with freshly chopped herbs and serve immediately with crusty bread for dipping.

Tips:

• Soaking the clams in salted water helps them purge any sand, ensuring a grit-free dining experience.
• Discard any clams that do not open during cooking.
• Shellfish can be salty, so it's best to undersalt the broth and adjust seasoning to taste at the end.
• For an extra kick, add red pepper flakes or a pinch of cayenne pepper to the broth.

How to steam clams

Ingredients

Clams are a delicious treat and can be prepared in a variety of ways. For this recipe, you will need the following ingredients:

• Clams: Look for littleneck clams, Manilla clams, or "steamers". Clams should be bought on the same day they are to be cooked and kept cold on ice.
• Butter: Use unsalted butter so you can control the saltiness of the dish.
• Olive Oil: This is added with the butter to add flavor and prevent the butter from burning too quickly.
• Shallots: Shallots have a sweet flavor and are a great addition to seafood recipes.
• Garlic: Fresh garlic bulbs with tight cloves are best.
• Red Pepper Flakes: Add a pinch of red pepper flakes for a little spice.
• White Wine: Use a dry white wine such as Pinot Grigio, Sauvignon Blanc, or Vinho Verde.
• Lemon: A squeeze of fresh lemon juice adds acidity and brightness to the dish.
• Fresh Parsley: Italian parsley leaves add freshness and flavor.
• Salt: For seasoning.
• Water: For soaking the clams.

Instructions

Now that you have gathered your ingredients, it's time to start cooking! Here's a step-by-step guide:

• Clean the clams: Place the clams in a bowl of cold tap water with a pinch of salt for 20-30 minutes to help them purge any sand. Rinse and scrub the clams to remove any remaining grit.
• Prepare the broth: In a large skillet or pot, heat butter and olive oil over medium heat. Add shallots and cook for 2-3 minutes until they change color. Add garlic and red pepper flakes and cook for another 1-2 minutes. Pour in the white wine and let it reduce for a minute.
• Steam the clams: Add the cleaned clams to the skillet and stir. Cover the skillet with a lid, leaving a small opening for the steam and alcohol to escape. Steam the clams until they open, which should take about 7-10 minutes.
• Finish and serve: Once the clams are done, squeeze some fresh lemon juice over them and sprinkle with chopped fresh parsley. Serve with crusty bread or over linguine pasta.

Tips and Variations

• Clams are best enjoyed the same day they are purchased.
• Discard any clams with broken or cracked shells.
• Leave a small opening when placing a lid on the pot to allow steam and alcohol to escape.
• Shellfish can be salty, so it is recommended to use unsalted butter and adjust seasoning to taste.
• You can also add other ingredients like chorizo, shrimp, or scallops to make a heartier dish.
• Don't overcook the clams, as they will become tough and rubbery.
• Soaking the clams in water with a pinch of salt will help remove any sand or grit.
• Serve the steamed clams with a side of crusty bread or garlic bread for dipping.

What to serve with steamed clams

Steamed clams are delicious and versatile, and there are several side dishes that go well with them. Here are some ideas on what to serve with steamed clams to elevate your meal:

• Bread: Sourdough, baguette, or garlic bread are perfect for dipping into the clam juice or sauce.
• Salads: A simple tossed green salad, Caprese salad, or a heartier salad like crispy kale and quinoa can add a fresh bite to your clams.
• Starchy Sides: Mashed potatoes, oyster crackers, or pasta (like linguine) complement the clams and soak up their delicious broth.
• Vegetables: Try roasted Brussels sprouts, lemon and garlic broccoli, or green beans almondine for a warm and hearty side.
• Cheese: Add some cheesy baked garlic baguette or broccoli cheese casserole for a comforting and indulgent touch.

Frequently asked questions