Storing Steamer Clams: Preparation And Preservation Tips

Steamer clams, also known as soft-shell clams, are a delicacy native to the East Coast, specifically New England. They are called steamers because they are best served steamed and dipped in butter. Before cooking, it is important to store them properly to ensure freshness and safety. Here are some tips on how to store steamer clams before cooking:

Store in a single layer in a shallow dish

When storing steamer clams before cooking, it is important to remember that clams must be allowed to breathe to stay alive. Therefore, storing them in a single layer in a shallow dish is a good method to keep them fresh.

Firstly, find a shallow dish, such as a baking dish. Then, place the clams in a single layer in the dish. It is important that the clams can get air, so do not pile them up in a bowl. This will cause the clams at the bottom of the pile to suffocate and die. Instead, spreading them in a single layer allows the clams to breathe.

Do not add fresh water to the dish, as this will kill the clams. Instead, cover the container holding the clams with a damp towel. A damp cloth will keep the clams from drying out, but it will also allow them to get fresh air. You can also use damp paper towels instead of a cloth towel if you prefer.

Finally, store the clams in the back of the fridge, which is usually the coldest part. The clams should be kept at a temperature between 32–35 °F (0–2 °C). Remember to use the clams within 2-3 days. When it comes to shellfish, the sooner you can prepare them, the better.

Keep in the fridge at 32-45°F

To store steamer clams in the refrigerator before cooking, first, inspect the clams and throw out any that are dead, broken, or floating in water. Healthy clams should be closed tightly or slightly open, and if they're open, they should shut quickly when you tap on them. They should also have a fresh ocean-like smell. Place the clams in a single layer in a shallow dish, ensuring they are able to get enough air. Cover the container with a damp cloth or paper towel, which will keep the clams from drying out while allowing them to breathe. Do not cover them in plastic as they will suffocate.

The refrigerator temperature should be maintained at between 32°F and 45°F (0-2°C). The back of the fridge is usually the coldest part, so store the clams there. Use the clams within 2 to 3 days. Check the clams daily for any open shells and remove them promptly to prevent the spread of dangerous foodborne toxins.

If you need to store the clams for longer than 3 to 4 days, it is recommended to freeze them instead.

Soak in salted water to expel sand

Steamer clams are known for their soft and brittle shells, which do not close completely due to their long necks or siphons. Before cooking, these clams should be soaked in salted water to expel any sand or grit. Here are some detailed steps to guide you through the process:

Step 1: Prepare the Salted Water Solution

Create a brine solution by mixing salt with water. A common ratio is 1/3 cup of salt to 1 gallon of water, but you can also use a tablespoon of salt for every quart of water. Alternatively, you can use seawater instead of salted water. If you choose this option, ensure that the salt you use isn't iodized.

Step 2: Soak the Clams

Place the steamer clams in a bucket or a large bowl. Cover them with several inches of the salted water or seawater solution. If you're in a hurry, you can gently swirl the water with your fingers for about 30 seconds. However, for the best results, it is recommended to let the clams sit in the solution for several hours or preferably overnight in a cool place.

Step 3: Change the Water

The clams will discharge any sand or dirt while they are soaking, causing the water to become murky. You can change the water if you prefer, especially if you notice a significant amount of sand accumulating.

Step 4: Rinse the Clams

If the clams release sand or grit, dump out the water and rinse the clams. Repeat this process until no more sand is released. Even after soaking, the clams may still release some sand while cooking, so it is important to dip them in the clam broth before serving to remove any remaining grit.

Step 5: Cook the Clams

After soaking, your steamer clams are now ready to be cooked. Follow your chosen recipe for cooking instructions. Remember to discard any clams that do not open during cooking and enjoy your delicious meal!

Cover with a damp cloth or paper towels

When storing steamer clams before cooking, it's important to keep them alive and breathing. Covering them with a damp cloth or paper towels is a good way to do this. This method ensures the clams remain moist and get enough fresh air.

First, place the clams in a single layer in a shallow dish. This is important because if they are piled up in a bowl, the clams at the bottom of the pile will suffocate and die. A baking dish works well because it allows the clams to breathe.

Next, cover the container holding the clams with a damp cloth or paper towels. This will keep the clams from drying out, while still allowing them to breathe. Don't cover them in plastic or they will smother.

Finally, store the clams in the back of the fridge, where the temperature is coldest. The ideal temperature for storing clams is between 32–35 °F (0–2 °C).

It's best to cook the clams within 24 hours of purchasing them, but they should keep for up to four or five days. Be sure to check the clams every day for any open shells and remove them promptly to prevent the spread of dangerous foodborne toxins.

Use within 2-5 days

If you plan to cook your steamer clams within 2 to 5 days, it's best to store them in the refrigerator. Steamer clams are soft-shell clams with thin, brittle shells, so you'll need to be gentle with them. They have long necks or siphons that get in the way and prevent the shells from closing completely.

When storing your clams in the refrigerator, follow these steps:

• Place the clams in a single layer in a shallow dish or bowl. This allows the clams to breathe, ensuring that those at the bottom don't suffocate and die.
• Cover the container with a damp towel or paper towels. This will keep the clams from drying out while still allowing them to get fresh air. Do not cover them in plastic or seal them, as this will smother the clams.
• Store the clams in the back of the fridge, which is usually the coldest part. The ideal temperature range for storing clams is between 32–35 °F (0–2 °C) or 34-45 °F.
• Check the clams daily and remove any with open shells promptly. Dead clams can release dangerous foodborne toxins, so it's important to remove them immediately.

By following these steps, you can ensure that your steamer clams stay fresh and safe to cook within 2 to 5 days.

Frequently asked questions