Tillie Doyle
Steamer clams, also known as soft shell clams, are a New England specialty. They are cooked in a light wine sauce with Mediterranean flavours or with melted butter. The process of steaming them involves placing them in a pot with a lid, with enough water at the bottom to create steam but not so much that the food is boiled. The clams are then cooked for 4-10 minutes, until their shells open wide. It is important to clean the clams thoroughly before cooking to remove any sand.
| Characteristics | Values |
|---|---|
| Type of food | Clams |
| Food name | Steamers, soft shell steamed clams |
| Food origin | New England |
| Shell characteristics | Thin, brittle |
| Cleaning method | Soak in cool salted water, scrub with unsalted water or cool running water |
| Cleaning duration | Up to 1 hour |
| Amount of salt | 1/3 cup of kosher salt per gallon of water |
| Number of bowls | 3 |
| Amount of water | Enough to cover the bottom of the pot, at least 2 inches, or more for longer steaming times |
| Type of pot | Large bowl or pot, wok, deep pan |
| Lid | Tight-fitting, dome-shaped |
| Heat level | Medium to high |
| Cooking time | 4 to 10 minutes |
| Doneness indicator | Shells open wide |
| Serving suggestion | With an empty bowl for shells, a small bowl of broth for dipping, and a bowl of butter for dipping |
Explore related products
What You'll Learn
How to prepare clams for cooking
Preparing clams for cooking is a simple process, but it does require some time and attention to detail. Here is a step-by-step guide on how to prepare clams for cooking in a steamer pot:
Cleaning the Clams:
Firstly, you'll want to clean your clams thoroughly. Clams naturally burrow in the sand, so it's important to remove any grit or sand before cooking. Start by rinsing the outside of the shells under cold running water. Use a stiff brush or a paper towel to scrub the shells gently and remove any dirt or debris.
Soaking the Clams:
After rinsing, you'll need to soak the clams in saltwater to help purge any remaining sand or grit. Prepare a saltwater solution by dissolving sea salt or kosher salt into cold water. The ratio is typically about 1 tablespoon of salt per quart of water, or you can use 1/3 cup of salt per gallon of water. Place the clams in the saltwater solution and let them soak for several hours, preferably overnight. During this time, the clams will release any sand or grit, and you may even see their feet extending out of the shells.
If you're short on time, you can also do a quick soak by placing the clams in a large bowl of saltwater and gently swirling the water with your fingers for about 30 seconds. Repeat this process until no more sand is released. While this method is faster, keep in mind that some sand may still be present, and it may release during cooking.
Shucking the Clams:
If you plan to shuck the clams before cooking, place them in the freezer for 15-20 minutes to make the shells easier to open. Then, let them sit at room temperature for a few minutes before prying open the shells with a clam knife. Shuck the clams over a bowl to collect the clam juice or "liquor," which can be used in your recipe. You can also remove the tough skin covering the neck of longneck clams by slitting it lengthwise and peeling it off. The skin can be ground and added to chowder or creamed clam dishes.
Cooking the Clams:
Once your clams are cleaned and soaked, they are ready for cooking. You can steam the clams in a steamer pot or insert, making sure they are in a single layer. Add about an inch of water, beer, or stout to the bottom of the pot and place a steamer rack at the bottom. Carefully place the clams on the rack and cover the pot. Bring the water to a boil and let the clams cook in the steam for 5-10 minutes, until the shells open wide. Any clams that don't open after steaming should be discarded.
Serving the Clams:
To serve the clams, place them in a bowl along with a bowl for shells, a small bowl of broth for dipping, and a smaller bowl of melted butter for dipping. To eat, open the shell, remove the cooked clam, and use your fingers to pull off the skin covering the siphon. Dip the clam into the broth to warm it and remove any remaining grit, then dip it into the melted butter before enjoying!
Lasagna Hack: Should You Spray the Pan?
You may want to see also
Explore related products
Cleaning clams
Survey the clams
Before you begin cleaning, check each clam to ensure it is alive and kicking. Live clams will have tightly shut shells. If a clam's shell is slightly ajar, gently tap on it. If the clam quickly shuts its shell, it is good to cook. If the clam stays open or does not react, discard it.
Scrub the clams
Use a coarse brush or scrub pad to gently scrub the shells under running cold water. Remove any clay-like clumps of sand, barnacles, or external debris that may be attached to the shells. Rinse the clams with cold water several times, continuing to scrub until the water runs clear.
Soak the clams in saltwater
Create a saltwater solution by dissolving salt in cold water. The amount of salt and water needed may vary, but a common ratio is 1/3 to 1/4 cup of salt to 4 cups of water. You can also add cornmeal to the saltwater, which is said to increase the purging process's effectiveness. Place the cleaned clams in a bowl, ensuring they are fully submerged in the saltwater solution. Let the clams soak in the refrigerator for at least 15 minutes, and up to 2 hours. Soaking in saltwater helps draw out any remaining sand from the clams.
Drain and rinse
After soaking, carefully remove the clams from the saltwater and place them in a colander to drain. Be careful not to disturb any residual sediment that has settled at the bottom of the bowl. Give the clams a final rinse before cooking to ensure they are completely clean.
Cooking tips
When cooking clams, it is important to cook them on the day you buy them. Additionally, be gentle when handling them as their shells are thin and can easily break. Bring a pot of water to a boil and steam the clams for about 5 to 10 minutes, until their shells open wide. Any clams that do not open after steaming should be discarded. Serve the clams with empty bowls for the shells, a small bowl of broth for dipping, and a bowl of melted butter for dipping.
Slow-Cooking Quinoa: Crock Pot Magic
You may want to see also
Explore related products
The cooking process
During the steaming process, it is crucial to maintain a consistent water temperature by adding boiling water if needed, as cold water will interrupt the cooking process. The clams should be cooked for around 5 to 10 minutes, depending on their size. It is important to keep an eye on the clams during cooking, as overcooking will make them chewy and rubbery. The clams are done when their shells open wide; any clams that do not open should be discarded as they are not safe to eat.
Once cooked, the clams should be removed from the pot and served immediately. They can be served with a variety of accompaniments, such as melted butter, broth, or a dipping sauce. It is important to note that the cooking process may vary slightly depending on personal preferences and the specific recipe being followed.
Additionally, when cooking with a steamer pot, it is important to ensure that there is enough space between the food and the sides of the pot for the steam to circulate effectively. This can be achieved by using a heat-proof dish or a metal steamer rack to raise the food above the water level. The lid of the pot should also have a dome shape to allow for steam circulation and prevent condensation from dripping onto the food.
Cast Iron Loaf Pans: Baking's Best-Kept Secret?
You may want to see also
Explore related products
How to tell when clams are cooked
Steamer clams, also known as soft shell clams, are a specialty of New England. They have thin, brittle shells, so you must be gentle when handling them. Before cooking, it is important to clean your clams well by soaking and scrubbing them. This will help remove any sand or grit.
To cook steamer clams, you can use a steamer pot, a large skillet, a braiser, or a Dutch oven, as long as it has a tight-fitting lid. First, melt some butter or drizzle oil into your vessel of choice over medium heat. You can add aromatics like shallots, garlic, and chilli flakes to the butter or oil. Be careful not to burn the aromatics. Then, add the clams to the pot and pour in about 1/4 cup of wine per dozen clams. This will create steam and help open the shells. Cover the pot and cook the clams for about 5 to 10 minutes. The clams are cooked when their shells open wide. It is important not to overcook the clams, as they may become too chewy and rubbery. Any clams that do not open after cooking should be discarded.
Once cooked, carefully remove the clams from the pot and place them in a serving bowl. The natural clam juice released during cooking can be used as a base for sauces or soups like clam chowder. Serve the clams with the broth, along with crusty bread to soak up the juices, or over rice or pasta. To eat, open the shell and remove the cooked clam, using your fingers to pull off the skin covering the siphon. The siphon can be used as a handle for dipping the clam into melted butter before eating.
Removing Stuck Paper from Foil Pans: Easy Tricks
You may want to see also
Explore related products
Serving suggestions
Clams are a versatile dish that can be served as an appetizer or a main course. For an appetizer, two dozen medium to large clams are a good amount for four people. If they're on the smaller side, get more—they will disappear quickly when you serve them! You can serve them with grilled bread or turn them into a main course by serving them over your favourite pasta.
Clams can also be served as a light entree or summertime appetizer. For a fun, hands-on appetizer, serve them with a few slices of grilled bread. You can also serve them with an empty bowl for the shells, a small bowl with broth for dipping, and a smaller bowl with melted butter for dipping. You can flavour the broth with onions, garlic, parsley, wine, or all of the above.
If you're serving steamed clams, remember that they are called "steamers" for a reason! They are best enjoyed hot, straight out of the steamer, with lemon wedges and melted butter for dipping. A garnish of fresh herbs can add a nice visual and flavour touch.
If you're steaming vegetables, they can be served hot or cold. For example, steamed leeks can be served cold in a tangy mustard vinaigrette. If you're serving hot vegetables, you can add a swoosh of mayo to the side of your favourite dinner bowl, then pile the steamed veggies on top and douse them in a tangy dressing.
Finally, remember that steaming is a great way to cook a perfect midweek dinner, and it takes less than half an hour!
The Best Way to Grease and Flour Non-Stick Pans
You may want to see also
