Best Electric Steamers For Cooking Clams

Cooking clams is a fun and easy process, but it's important to have the right equipment. In this article, we will discuss the best electric steamers for cooking clams, highlighting the features that make them stand out. We will also provide a buyer's guide, so you can choose the perfect steamer for your needs.

How to prepare clams for cooking

Preparing clams for cooking requires several steps to ensure they are grit-free and safe to eat. Here is a detailed guide on how to prepare clams for cooking:

Cleaning the Clams

Firstly, check your clams for any cracked or damaged shells and discard them. Clams have soft shells, so it is normal to find a few broken ones. Next, scrub the outside of the shells thoroughly with a stiff brush to remove any sand, clay-like clumps, or barnacles. If you don't have a brush, a stiff paper towel or an all-purpose scrub pad can be used.

Purging the Clams

After cleaning the shells, the clams need to be purged of any remaining sand or grit. Create a saltwater solution by dissolving 1/3 cup of salt into 1 gallon of water (or 30 grams of salt into 1000 grams of water). You can also add 1/4 to 1/2 cup of cornmeal to this solution, as some cooks believe it helps expel the dark matter and sand from the clams' stomachs. However, others disagree with this method, believing it trades one type of grit for another. Place the clams in this saltwater solution and let them soak for several hours or overnight. During this time, the clams will release any remaining sand or grit, and the water will become murky. Change the water if needed.

Storing the Clams

If you are not cooking the clams immediately, it is important to store them properly. Do not seal the clams in a plastic bag or airtight container, as they need to breathe. Instead, place them in a shallow bowl, cover them with a clean, damp cloth, and refrigerate at 34-45°F. Clams should be cooked within a day or two of purchase for optimum freshness.

Preparing to Cook

Before cooking, check the clams again. If any shells are open, gently tap them. Live clams will respond by closing their shells. If a clam does not close when tapped, discard it. Rinse the clams under cold water, drain them, and they are now ready to be cooked!

Cooking the Clams

There are various ways to cook clams, such as steaming or boiling. When cooking, ensure the clams are only in a small amount of liquid, such as water, wine, beer, or broth, as too much liquid will boil them rather than steam them. Bring the liquid to a boil, add the clams, cover, and steam for 3-10 minutes, depending on their size. The clams are cooked when their shells open wide. Any clams that do not open after cooking should be discarded, as they may be contaminated with bacteria or toxins.

Serving the Clams

Clams can be served in various ways, such as with melted butter or broth for dipping. To eat, open the shell, remove the cooked clam, and pull off the skin or dark membrane covering the siphon or neck of the clam. Dip the clam in the broth and then the butter before eating. Enjoy your freshly prepared clams!

How to clean clams before cooking

To clean clams before cooking, you'll need to scrub and soak them. Here's a step-by-step guide:

• Scrub the clam shells: Use a firm brush or a paper towel to scrub the clam shells under cold running water. This will help remove any sand, barnacles, or other debris from the surface of the shells. Check for any cracked or damaged shells and discard them.
• Check the clams for freshness: Tap each clam gently on the counter. Fresh clams should react by closing their shells. If a clam doesn't close or if its shell is gaping slightly, it may be dead and should be discarded.
• Soak the clams in salt water: Combine cold water with salt in a large bowl or pot. The amount of salt and water may vary depending on the recipe, but a common ratio is about 1/3 cup of salt per gallon of water. You can also add a tablespoon of cornmeal to the mixture, although some sources suggest that cornmeal doesn't help with the cleaning process. Soak the clams for at least 15 minutes, but preferably for 1-2 hours. During this time, the clams will filter out sand and excess salt from their systems.
• Rinse and repeat: Use a slotted spoon to lift the clams out of the water and into a colander. Discard the soaking water and repeat the soaking and rinsing process at least once more to ensure the clams are thoroughly cleaned.
• Final preparation: After the final rinse, your clams are ready to be cooked! Remember to discard any clams that do not open during cooking, as they were likely dead before cooking and are not safe to eat.

By following these steps, you can effectively clean and prepare clams for cooking, ensuring a delicious and grit-free dining experience.

How to cook clams in an electric steamer

Preparation

Before you cook your clams, check for any cracked or damaged shells and throw these out. Place the clams in a large bowl or pot and cover them with cold water, ensuring the water level is a few inches above the clams. Add around 2/3 cup of salt per 2 quarts (8 cups) of water, then mix the water and clams with your hands to distribute the salt. Leave the clams to sit for about an hour, then drain and rinse them well to remove any loose grit. Fill the bowl with fresh water and leave the clams to soak for another 20 minutes. Rinse and repeat this process until the water is clear.

There may be some clams with open shells; snap them shut with your fingers or tap them against a hard surface. Observe the siphon (or neck); if there is no movement, throw the clam away as it is likely dead. Any clams that appear cooked (wide open) should also be discarded.

Cooking the Clams

Clams are best cooked simply, as they are easily overcooked. It is impossible to give a specific cooking time as this depends on the size of the mollusk, the quantity being cooked, and the cookware used.

Add just enough liquid to cover the bottom of your electric steamer, or a deep pan, to a depth of about 1/4 inch. You can use water, white wine, beer, or even add some fresh lemon juice and butter. Heat the liquid on a medium-to-high heat setting. When the liquid starts to boil, add the clams. Cover with a tight-fitting lid and cook until the shells open wide – this will take around 4 to 10 minutes. After cooking, discard any clams whose shells have not opened.

Serving

Clams can be served as an appetizer or a main course. As an appetizer, allow for about 1/2 pound per person, or approximately 1 pound per person for a main course. Serve the clams in a bucket or large bowl, with cups of drawn butter and broth on the side. Simply pull the clam out of the shell with your fingers, dip it in the broth, and then the butter. You will also need to pull off the dark membrane that covers the edible 'neck' of the clam. Eating clams can be messy, so have plenty of bread for soaking up the broth, and paper napkins for your fingers.

How to tell when clams are cooked

Clams are cooked when their shells open wide. The cooking time depends on the size of the clams and can be anywhere from 3 to 10 minutes. It is important to note that clams should be cooked just until their shells pop open. Overcooking clams is not desirable.

Before cooking, it is important to prepare the clams properly. Check for any cracked or damaged shells and throw them away. Place the clams in a large bowl or pot and cover them with cold water, ensuring the water level is a few inches above the clams. Add salt to the water, approximately 2/3 cup of salt per 2 quarts (8 cups) of water, and mix with your hands to distribute the salt evenly. Let the clams sit for about an hour, then drain and rinse them well to remove any loose grit. Repeat this process until the water is clean.

Some clams in the batch may have open shells, and they should be snapped shut with your fingers or tapped against a hard surface. Observe the siphon, and if there is no movement, discard the clam as it is likely dead. Any clams that appear cooked (wide open) should also be discarded.

When steaming clams, it is important to keep the liquid level low so that the clams are not boiled. Add just enough liquid to cover the bottom of a deep pan or stockpot, about 1/4 inch deep. You can use water, white wine, beer, or even add some fresh lemon juice and butter.

Once the liquid starts to boil, add the clams and cover with a tight-fitting lid. Steam the clams until their shells open wide, removing each clam from the pot as it opens. Any clams that do not open during cooking should be discarded, as they are likely dead and filled with sand.

What to serve with steamed clams

Steamed clams are delicious and versatile, and there are many side dishes that can complement their flavour. Here are some ideas on what to serve with steamed clams to elevate your meal:

• Bread and Butter: This is the most basic side dish to serve with steamed clams. Sourdough bread is a great option for dipping into the clam juice, as it has a crunchy crust and a fluffy interior that soaks up the broth without becoming mushy.
• Pasta or Rice: You can serve steamed clams with plain pasta, or take it up a notch with a creamy linguine dish. The starchiness of pasta or rice pairs well with the broth created by steamed clams.
• Salads: A salad can add a fresh bite to your meal and help balance the briny notes of steamed clams. Some specific salad suggestions include a Caprese salad, a tossed green salad, or a peas and carrots salad.
• Vegetables: Warm vegetable sides can enhance the natural flavour of clams. Some options include lemon and garlic broccoli, green beans almondine, or roasted Brussels sprouts.
• Soups: Clam chowder is a classic pairing with steamed clams, but other soups can also be a good choice. Opt for a rich broth with seafood flavour or tomatoes for a heartier option.
• Potatoes: Mashed potatoes, roast potatoes with rosemary and mint, or a creamy potato salad can all be delicious sides to steamed clams.

Remember, you can also enjoy steamed clams on their own without any side dishes!

Frequently asked questions