Grilling Steamer Clams: A Quick, Easy, And Delicious Treat

Steamer clams, also known as soft shell clams, are a specialty of New England and are fun and easy to cook. They have thin, brittle shells and long feet or siphons that protrude from the shell, which they use to filter seawater and eat. When cooking steamer clams, it is important to first soak and clean them thoroughly to remove any sand or grit. They can then be steamed, grilled, or even eaten raw. When steamed or grilled, they are typically cooked in a broth or sauce made with ingredients such as butter, garlic, white wine, and lemon juice. The cooking time is usually around 7 to 10 minutes, and they are done when their shells open up widely. Steamer clams are a delicious and simple dish that can be served as an appetizer or a main course.

Soak clams in salted water for several hours

Soaking clams in salted water for several hours is an important step in preparing them for cooking, as it helps to purge any sand or grit from their shells. Here is a detailed guide on how to do this:

Firstly, prepare a large container, such as a bucket or a bowl, and fill it with several inches of seawater or salty water. To make salty water, dissolve one tablespoon of sea salt per quart of water. Do not use iodised salt if you are not using seawater. Place the clams in the container and let them sit for several hours in a cool place, preferably overnight.

During this time, the clams will start to release their siphons – the long "foot" that the clams use to filter seawater and eat. You will also notice that each clam has a foot that will start to extend out of its shell. This is normal, as clams are usually buried in the sand with only their foot exposed.

The water may become murky as the clams discharge any sand or dirt. If you wish, you can change the water or simply swirl the water around with your fingers for 30 seconds to a minute. If the clams release sand or grit, dump out the water and rinse the clams. Repeat this process until no more sand is released.

After soaking, the clams are ready to be cooked. However, it is important to discard any clams that have not opened during the soaking process, as they are likely dead and not safe to eat.

By soaking the clams in salted water, you can ensure that they are clean and free of sand, which will improve the taste and texture of your final dish.

Rinse and repeat until clean

Rinse and repeat until the clams are clean. This is an important step to ensure your clams are free of sand and grit. Clams are bottom-dwellers, living rooted in the sand, and they can have a tendency to be sandy or gritty if not soaked thoroughly before cooking.

There are a few different methods for cleaning your clams. One method is to use the three-time soak and scrub method. Prepare three large bowls of cool water, adding a good amount of salt to two of the bowls (approximately two-thirds of a cup of salt per two quarts of water). Leave the third bowl of water unsalted. Place the clams in the first bowl of salted water and let them soak for about 20 minutes. Transfer them to the second bowl of salted water and let them soak for another 20 minutes. Use a brush to scrub them clean and then transfer them to the third bowl of unsalted water for a final 20-minute soak.

Another method is the quick 30-minute soak and scrub. Soak the clams in a large bowl of cool salted water (again, about two-thirds of a cup of salt per two quarts of water) for 30 minutes. After soaking, give them a good scrub with a stiff brush under cool running water. If they feel clean, they are likely ready to go.

Repeat the rinsing and soaking process until you are satisfied that the clams are clean. This may take a few rounds of rinsing and soaking, but it is important to ensure that your clams are free of sand and grit before cooking.

Steam clams for 7-10 minutes

Steamer clams are a fun and easy dish to cook on the grill. Once you get the hang of it, you'll be making them all the time!

To steam clams, you'll want to start by preparing a broth or cooking liquid. This is your opportunity to add flavour to your clams. In a large Dutch oven or cooking pot with a lid, heat some olive oil over medium heat. Add onions, peppers, and garlic, and season with salt and pepper. Cook this mixture for about five minutes, stirring regularly to ensure the garlic does not burn.

Next, stir in some tomatoes and add spices such as cumin, smoked paprika, and red pepper flakes. Pour in some white wine and water, and raise the heat to bring the liquid to a gentle boil. Cook for a few minutes until the tomatoes soften, then add another pinch of salt if needed.

Now it's time to add the clams! Lower the heat to medium and nestle the clams into the boiling liquid. Cover the pot and let the clams cook for 7-10 minutes. The clams will let you know when they're ready—their shells will simply open up. Be careful not to overcook them, as they can become chewy and rubbery.

Once the clams have opened, turn off the heat and add some green onion and parsley. Serve immediately in bowls with a side of your favourite crusty bread for dipping.

Use a variety of liquids for steaming

Using a variety of liquids to steam clams can add depth and flavour to your dish.

A simple way to steam clams is to use water, but you can also add beer, white wine, fresh lemon juice, and butter to the water to create a more complex broth. You can also steam clams in a light white wine broth flavoured with onions, garlic, bell peppers, and tomatoes. For a more Mediterranean-style dish, add spices like cumin, smoked paprika, and chili pepper flakes.

If you're looking for a creamy dish, you can steam clams in a garlicky white wine and cream sauce. This sauce is perfect for dipping crusty bread or serving over pasta. You can also add chicken broth or chicken bouillon cubes to your broth for extra flavour.

No matter which liquid you choose, be sure to avoid boiling your clams, as this can make them tough and rubbery. Steaming is the best way to cook them while maintaining a tender texture. Aim for a gentle simmer, and your clams will be ready in 7-10 minutes.

Serve with crusty bread

Clams are a great dish to serve with crusty bread. The bread is essential to the meal as it is used to sop up the delicious broth that the clams are cooked in. The broth is often made with wine, butter, garlic, and lemon, so it is too tasty to waste!

When serving clams, it is a good idea to provide a bowl for the clams, an empty bowl for the shells, a small bowl with broth for dipping, and a smaller bowl with butter for dipping. You can also add a side of crusty bread to the meal. The bread can be used to soak up the broth, which is especially important if you are serving the clams as an appetizer.

If you are serving the clams as a main course, you can also serve them over pasta. Angel hair pasta or linguine are great options, and you can even add the broth to the pasta for extra flavor.

Clams are a fun and easy dish to cook, and they make for a delicious and elegant meal. They are best served immediately after cooking, so make sure your guests are ready to eat before you start preparing the clams!

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