Steaming Clams: Pressure Cooker Techniques For Succulent Shellfish

Clams are a nutritious seafood option, packed with protein and essential vitamins and minerals. They can be cooked in a variety of ways, including steaming and pressure cooking. Before cooking, clams should be cleaned and soaked in water to remove any grit or sand. When cooking clams, it's important to ensure they are thoroughly cooked by checking that their shells have opened wide; any clams that remain closed after cooking should be discarded. In this article, we will explore the process of steaming clams in a pressure cooker, including the necessary ingredients, step-by-step instructions, and tips for a delicious and safe dining experience.

Check clams are alive and clean them

When preparing clams, it's important to check that they are alive and to clean them thoroughly. Clams are packed on ice and should be stored in the refrigerator if not used immediately. They should not be sealed in an airtight container as they need to breathe.

To check if a clam is alive, look at whether it is gaping open. Live clams should close up when you tap on them or warm them up a little. Dead clams will remain completely open and should be thrown out. You can also listen for clunkers, which is a sign of a dead clam or a chipped shell. If it smells off, toss it. Also, look out for mudders, which are dead clams full of mud. These are terrible to cook and can be identified because they don't sound hollow.

To clean clams, rinse them under fresh, cool water to remove any grit or algae from the shells. You can then place them in a bowl of cold water with a tablespoon of cornstarch and let them sit for at least 10 minutes or up to an hour. This will encourage them to spit out any sand they may be holding. After soaking, rinse them again and give them a gentle scrub with a vegetable brush.

Prepare aromatics and ingredients

Preparing the aromatics and ingredients for steaming clams in a pressure cooker is simple and only requires a few ingredients. First, you'll want to clean the clams. Place them in a bowl or pot and cover them with cold water. Add salt to the water—about two-thirds of a cup of salt for every two quarts (or eight 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 thoroughly to remove any loose grit. Fill the container with fresh water and let the clams soak for another 20 minutes. Rinse and repeat this process until the clams are clean. You can also add a tablespoon of cornstarch to the water during the initial soak to help the clams spit out any sand.

Once the clams are clean, give them a gentle scrub with a vegetable brush. Check for any cracked or damaged shells and discard them. You'll also want to discard any clams that are already open or have broken shells. If you come across any clams that seem dead, are stinky, or whose siphons don't retract when touched, be sure to toss those out as well.

While the clams are soaking, you can start prepping the rest of your ingredients. Chop up some onion, shallots, leeks, scallions, or garlic—or a combination of these aromatics. The amount you use is up to your personal preference. If you want a strong garlic flavor, for example, you might use five or six cloves. You can also add a pinch of chili flakes if you like your dish spicy. Chop up some fresh herbs like parsley, basil, tarragon, or chives for garnish.

In addition to the aromatics, you'll need some liquid to create steam in the pressure cooker. You can use water, white wine, beer, lemon juice, or a combination of these. A splash of wine, in particular, can add a nice flavor to the dish.

Heat oil and add aromatics

To steam clams in a pressure cooker, you'll want to start by heating some oil in the cooker over medium-high heat. You can use olive oil, butter, or another oil of your choice. Aromatics are the foundation of flavour in many dishes, and for clams, you have a variety of options to choose from.

For this step, you'll want to select and prepare your aromatics. Aromatics are ingredients that are packed with flavour and fragrance, and they will form the base of your dish. You can use alliums such as shallots, yellow onions, leeks, or scallions, or skip straight to garlic if you prefer. You'll want to finely chop or mince these ingredients to ensure they cook evenly. If you want to add some heat, you can also add a pinch of chilli flakes to your aromatics.

Once your oil is hot, add your aromatics to the pressure cooker. Keep a close eye on them, as they can burn easily due to their small size. You want them to gently soften and release their flavours without browning or caramelising. This step should only take a few minutes.

Now that your aromatics are softened and your kitchen is filled with delicious smells, you're ready to move on to the next step of steaming your clams.

Add clams and liquid to the pressure cooker

When steaming clams, it's important to use a minimal amount of liquid to avoid boiling the mollusks. You'll want to add enough liquid to cover the bottom of your pressure cooker to a depth of about 1/4 inch. Water, white wine, beer, lemon juice, and butter are all great options for the liquid.

Once you've added the liquid of your choice, place your clams in a steamer basket and put the steamer basket in the pressure cooker. Be sure to handle the clams gently, as their shells can easily break. If any of the clams seem dead, are giving off a bad smell, or aren't retracting their siphons when touched, be sure to throw them out.

Close the lid of your pressure cooker and lock it. Turn the heat to high. Once the pressure cooker reaches the proper pressure, lower the heat as needed to maintain that pressure. Cook the clams for 4-6 minutes on the high-pressure setting.

When the clams are done, carefully release the pressure and open the cooker. Remove the steamer basket and pour the clams into the pressure cooker. Give them a good mix and serve with some of the leftover cooking liquid.

Serve with cooking liquid

Once your clams are ready, it's time to serve them! But how do you serve cooking liquid? Here are some tips and suggestions to help you serve this delicious dish.

Firstly, it's important to note that the cooking liquid is an essential part of the clam-eating experience. It adds flavour and moisture to the clams, so you don't want to skip it. The liquid is created during the cooking process as the clams release their juices. It's normal for there to be some sand or grit in the liquid, so be sure to give it a taste and adjust the seasoning as needed before serving. You can also add other ingredients to the cooking liquid to enhance the flavour, such as lemon zest and juice, fresh herbs, butter, or a drizzle of cream.

When serving, you have a few options. You can either serve the clams directly in the cooking vessel, or transfer them to a platter. If you choose to serve them on a platter, be sure to douse them in their cooking liquid so they stay moist and flavourful. Provide your guests with a few slices of grilled bread or their favourite pasta shape to make it a more substantial meal. You can also offer empty bowls for shells, and small bowls of the cooking liquid for dipping. This way, your guests can dip the clams in the liquid to warm them up and dislodge any remaining sand or grit.

If you want to get creative, you can even serve the cooking liquid as a soup or broth. Ladle it into bowls and top with fresh herbs or a swirl of cream for a elegant and tasty first course. No matter how you choose to serve it, the cooking liquid is a delicious and important part of the steamed clam experience.

So, there you have it! Serving steamed clams with their cooking liquid is a great way to enhance the flavour and moisture of the dish. With these tips, you're sure to impress your guests and enjoy a delicious meal.

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