Making Steamers At Home: A Simple Guide

Steamer clams, or steamed soft shell clams, are a specialty of New England. They are fun to eat and taste delicious. They are also incredibly easy to cook and quick to prepare, making them a great option for seafood lovers seeking a simple yet tasty meal. In this article, we will provide a step-by-step guide on how to make steamers at home, including tips on preparation, cooking, and serving. We will also offer suggestions for ingredients and side dishes to enhance the flavor of your steamers.

How to prepare clams for steaming

Preparing clams for steaming is a simple process, but it requires care and attention to ensure the clams are safe to eat and free of sand and grit. Here is a step-by-step guide on how to prepare clams for steaming:

Step 1: Check and Sort the Clams

Before you begin, check your clams for any cracked or damaged shells and discard any that are broken. Clams with open shells may not necessarily be spoiled or dead—gently tap on the shell, and if the clam is alive, it will close in response. If there is no movement, throw it out.

Step 2: Soaking the Clams

To remove any sand or grit, it is essential to soak the clams in a brine solution. Fill a large bowl or container with cold water, making sure the water level is a few inches above the clams. For every 2 quarts (8 cups) of water, add about 2/3 cup of salt. 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. Allow the clams to sit in this brine solution for about an hour.

Step 3: Rinsing and Soaking Again

After the initial soak, drain the water and rinse the clams thoroughly to get rid of any loose grit. Fill the container with fresh water and soak the clams again for another 20 minutes. Repeat this process until the water remains clear, and you no longer see any sand being discharged by the clams.

Step 4: Preparing for Cooking

If you notice any clams with open shells at this point, you can snap them shut with your fingers or tap them against a hard surface. Observe the siphon—if there is no movement, discard the clam as it is likely dead. Any clams that appear wide open are also dead and should be thrown out.

Step 5: Final Rinse and Cooking

Rinse the clams under cold water and drain them thoroughly. At this point, your clams are ready for steaming! You can follow various recipes for steaming clams, such as adding white wine, garlic, herbs, and butter to enhance the flavour.

The best liquid for steaming clams

When it comes to steaming clams, there are a few different liquids you can use to get the best results. Here are some options and tips to help you make delicious steamed clams at home:

Water

Using water as the steaming liquid for clams is a simple and effective choice. It allows the natural flavour of the clams to shine through. You can use plain water or add a bit of salt to it, mimicking the seawater environment that clams are used to.

Wine

If you want to add a bit more flavour to your clams, consider using wine as the steaming liquid. A dry white wine is a good choice and will complement the clams nicely. You can also experiment with different types of wine to find your preferred taste.

Beer

For a slightly different taste, beer can be used as the steaming liquid for clams. It adds a bit of a "bite" to the flavour and can be a fun change from water or wine.

Other Options

In addition to the above, you can also try using chicken stock or broth, lemon juice, or a combination of liquids. Some people also like to add butter, garlic, or other aromatics to the steaming liquid to infuse more flavour into the clams.

Tips:

• Keep the liquid to a minimum when steaming clams to avoid boiling them.
• Steam the clams on medium heat, and avoid turning the dial up to prevent overcooking.
• Stir or shake the pot during cooking to ensure all the clams have room to open up.
• Discard any clams that don't open during cooking.
• Serve your steamed clams with melted butter and/or broth for dipping, along with bread to soak up all the delicious juices.

So, while there is no single "best" liquid for steaming clams, experimenting with different options will help you find the flavours and techniques that you and your guests enjoy the most.

How to serve steamed clams

Preparing and Cooking Steamed Clams

Firstly, check your clams for any cracked or damaged shells and throw these away. You can expect to find some broken shells as they are soft and brittle. If the shell is open, it may not necessarily be spoiled or dead—gently tap on the shell and if the clam is alive, it will close itself.

Next, place the clams in a large bowl or pot and cover them with cold water, leaving a few inches of space above the clams. Add around two-thirds of a cup of salt per two quarts of water, and mix the water and clams with your hands to distribute the salt. Leave the clams to sit for an hour, then drain and rinse well. Repeat this process until the water is clean. If there are any clams with open shells, snap them shut with your fingers or tap them against a hard surface. Observe the siphon (or neck), and if there is no movement, throw the clam away.

Now it's time to cook your clams! Add one to two inches of water, or beer, to a large steamer or pot. You can also add some fresh lemon juice and butter to the water. Bring the water to a boil, then reduce the heat to low, cover the pot, and steam the clams for 3-10 minutes, until their shells open. Remove each clam as its shell opens and serve immediately. It is important to discard any clams that do not open.

Serving Steamed Clams

Serve your steamed clams in a bucket or large bowl, with cups of drawn butter and broth on the side. Provide your guests with empty bowls for the shells. To eat, simply pull the clam out of the shell with your fingers, dip it in broth, and then in butter. You will also need to remove the dark membrane that covers the edible "neck" of the clam. Eating steamed clams can be messy, so it's a good idea to have plenty of bread for soaking up the broth and paper napkins for your fingers.

How to store clams before steaming

Storing clams properly is essential to ensure they stay alive and safe to eat. Here are some detailed instructions on how to store clams before steaming them:

Firstly, it is important to note that clams are living creatures and need to breathe, so they should be stored in a way that allows for airflow. Clams should be placed in a shallow bowl or a glass (non-reactive) bowl, ensuring they are not piled on top of each other. Use two bowls if necessary to avoid having too many layers of clams. The ideal temperature for storing clams is between 33-45°F (3.3-7.2°C). Place the bowl in the coldest part of your refrigerator.

Cover the bowl with a clean, damp cloth or a couple of sheets of damp (not dripping wet) paper towels. This helps to maintain humidity and prevent the clams from drying out. Do not seal the clams in plastic bags or airtight containers, and do not store them directly on ice or in water. They should be stored in a single layer and not piled on top of each other, as this can cause the ones at the bottom to suffocate and die.

Clams are perishable, so it is best to cook them as soon as possible after purchasing. They should be stored for no more than two days, and ideally within 24 hours of purchase. If you are not planning to cook them immediately, it is recommended to soak them in a brine solution (1/3 cup of salt per gallon of water) for about an hour in the refrigerator to help remove any sand or grit. After soaking, rinse the clams under cold water and drain them thoroughly before storing.

Before storing, check for any cracked or damaged shells and discard them. Tap any open shells gently, and if they do not close up, they should also be discarded.

By following these steps, you can properly store your clams to ensure they stay fresh and safe to eat before steaming them.

How to check clams are cooked

When preparing clams to be cooked, check for any cracked or damaged shells and throw these away. If you notice any clams with open shells, tap them gently with your fingers or against a hard surface. If they do not close, they are likely dead and should be discarded.

When cooking clams, the shells will open wide when they are done, which can take anywhere from 3 to 10 minutes. After cooking, discard any clams that have not opened.

To check if raw clams are safe to eat, smell them. If they smell like anything other than the sea, they may be bad. Inspect each clam and set aside any with open or cracked shells. Tap the open-shelled clams and throw away any that do not close immediately. Soft-shelled clams will not close completely, but the shell should move when touched, indicating that the clam is still alive and safe to eat. Test the remaining clams by pulling on each side of the shell. If the clam opens or falls apart, it is not good and should be discarded.

Frequently asked questions