Steaming Up A Storm: Clam Cooking Ideas

Steamer clams, also known as soft shell clams, are a specialty in New England and are fun to eat. They are easy to cook and make for a delicious meal. Preparing steamer clams involves cleaning them thoroughly and cooking them just right – overcooked clams are not ideal. Steamer clams are best served with melted butter and bread to soak up the broth.

How to prepare steamer clams for cooking

Preparing steamer clams for cooking is a relatively simple process, but it does require some time and attention to detail. Here is a step-by-step guide on how to prepare steamer clams for cooking:

Check for Damage and Freshness:

Start by inspecting the clams for any signs of damage or broken shells. If you find any clams with cracked or damaged shells, discard them. Soft-shell clams, also known as steamers, have thin, brittle shells, so handle them with care. It is normal for their shells to be partially open, but if you find any that are fully open, tap them gently. If they do not close or respond to the tap, discard them.

Soaking and Cleaning:

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; use about two-thirds of a cup of salt for every two quarts (or eight cups) of water. Gently mix the water and clams with your hands to distribute the salt. Let the clams sit in this brine solution for about an hour. This process helps the clams rid themselves of sand and grit. You can also add a tablespoon of cornmeal to the brine, as some cooks suggest.

After an hour, drain the brine and rinse the clams thoroughly. Fill the container with fresh water and let the clams soak for another 20 minutes. Repeat this rinsing and soaking process until the water remains clear and free of sand or grit.

Storing:

If you're not planning to cook the clams immediately, proper storage is essential. Do not seal them in plastic bags or airtight containers, and do not put them directly on ice or in water. Instead, store them in the refrigerator (34-45°F) in a shallow bowl covered with a clean, damp cloth.

Cooking Preparation:

When you're ready to cook, gather your clams and a large pot or steamer. Add one to two inches of liquid to the pot; you can use water, beer, white wine, or even add some fresh lemon juice and butter for extra flavour. Bring the liquid to a boil over high heat. Place a steamer rack at the bottom of the pot, if you have one. Carefully put the clams in the pot, being gentle to avoid breaking their shells. Cover the pot with a tight-fitting lid.

Cooking:

Once the liquid boils, reduce the heat to low and let the clams steam. The cooking time will depend on the size of the clams, but generally, they will take around 3 to 10 minutes. Keep an eye on the clams, and when their shells open wide, they are ready. Remove each clam from the pot as its shell opens, and serve immediately. It is important to discard any clams that do not open during cooking.

Serving:

Serve the steamed clams in a bucket or large bowl, providing cups of drawn butter and broth on the side for dipping. Eating steamers can be messy, so don't forget to have plenty of bread for soaking up the broth and paper napkins for your fingers!

How to cook steamer clams

Steamer clams are a fun and easy dish to cook, and they make for a delicious meal. Here is a step-by-step guide on how to prepare and cook them:

Preparation:

Before cooking, check your clams for any cracked or damaged shells and throw them away. Steamer clams have soft shells, so you are likely to find some broken ones. Also, discard any clams with shells that do not close when tapped gently, as they may be dead.

Plan to cook the clams soon after buying them, and do not store them in a sealed container or in water. Instead, place them in a shallow bowl, cover them with a damp cloth, and refrigerate.

To clean the clams and remove any sand or grit, soak them in a brine solution. You can use a ratio of about 1/3 to 2/3 cup of salt per gallon of water and soak for an hour or more. Some recipes suggest adding cornmeal or using seawater for the brine. Rinse the clams under cold water and drain before cooking.

Cooking:

When cooking, use a large pot or steamer with a tight-fitting lid. Add enough liquid—water, wine, beer, or a combination—to cover the bottom of the pot by about a quarter of an inch. You can also add some lemon juice and butter to the liquid. Bring the liquid to a boil.

Place the clams in the pot, cover, and steam for 3 to 10 minutes. The clams are cooked when their shells open wide; discard any clams that do not open. Remove the cooked clams from the pot and place them in a serving bowl.

Serving:

Serve the clams with the broth from the pot and some melted butter for dipping. Pull the clams out of their shells, dip them in the broth, then the butter, and eat. Steamed clams go well with bread for soaking up the broth.

Enjoy your delicious steamer clams!

What to serve with steamer clams

Steamer clams are a delicious and fun meal to eat, but what should you serve with them? Here are some ideas to elevate your dish and make a well-rounded meal:

Bread

Bread is a must when serving steamer clams. The broth created by the clams is perfect for dipping, and you'll want something to soak up all that delicious flavour. Sourdough or crusty bread slices are ideal, but any type of bread will do. Don't forget to provide extra plates for the shells!

Salad

A crisp salad can help round out your meal and provide a refreshing contrast to the rich clams. Try a classic Caesar salad or get creative with an arugula salad with shaved Parmesan.

Pasta

If you're looking for something more substantial, serving your steamer clams with pasta is a great option. Linguine or fettuccine are perfect for soaking up the clam broth and creating a hearty dish. You could also try angel hair pasta for a more delicate option.

Vegetables

Adding some vegetables to your steamer clams can provide a boost of colour, texture, and flavour. Try sautéed vegetables like fennel, red bell peppers, or red onion. Fresh or canned diced tomatoes would also be a tasty addition.

Meat

For a heartier meal, consider adding some meat to your steamer clams. Cooked and diced bacon, Spanish chorizo, or pancetta would all pair well with the clams and add a savoury touch to your dish.

Beans

Beans can make your steamer clams dish more filling and satisfying. Stir in some canned chickpeas or white beans—they'll absorb the flavours of the broth and add a tasty crunch.

With these ideas in mind, you can create a delicious and well-rounded meal centred around steamer clams. Enjoy!

How to eat steamer clams

• Soak the clams: Place the clams in a bucket or large bowl and cover them with several inches of seawater or salty water (dissolve one tablespoon of sea salt per quart of water). Let them sit for several hours or preferably overnight. This will help the clams discharge any sand or dirt, which will make the water murky. Change the water if needed. If you are short on time, you can swirl the water around with your fingers for half a minute and then rinse and repeat until no more sand is released.
• Steam the clams: Place about an inch of water, beer, or stout in the bottom of a tall, large pot. You can also add some butter and lemon juice for extra flavour. Bring the liquid to a boil. Carefully place the clams in the pot, being gentle as the shells are thin and can easily break. Cover the pot and let the clams cook in the steam for about 5 to 10 minutes. The clams are done when their shells open wide; discard any clams that remain closed.
• Prepare the broth and butter: Do not discard the clam broth left in the pot. Instead, pour it into small bowls for dipping. Additionally, melt some butter and pour it into separate small bowls.
• Eat the clams: To eat, open the shell and remove the cooked clam. Pull off the skin covering the siphon or neck of the clam and discard it along with the shells. Grip the siphon and swirl the clam in the hot broth to warm it up and remove any remaining grit. Finally, dip the clam into the melted butter and enjoy!

Note: The siphon end of the clam may be tough and rubbery, so you can choose whether or not to eat it. However, it makes a great handle for dipping.

How to store clams before cooking

Storing clams before cooking is a delicate process. Clams are still alive when purchased, and they should be cooked sooner rather than later. Ideally, they should be cooked within 24 hours of purchasing, but they can be stored for up to four or five days.

To store clams, they should be placed in a shallow bowl and covered with a clean, damp cloth. It is important not to seal them in a plastic bag or airtight container, and they should not be placed directly on ice or in water. The ideal temperature for storing clams is between 34-45°F (approximately 1-4°C).

Before cooking, the clams should be soaked to remove any sand or grit. This can be done by soaking them in a solution of one-third to one cup of salt per gallon of water, or seawater, for about an hour. Some recipes suggest adding a tablespoon of cornmeal to the mixture. After soaking, the clams should be thoroughly rinsed and drained.

Once the clams have been soaked and rinsed, they can be cooked in a variety of ways. They can be steamed, boiled, or added to soups, stews, pasta dishes, or fried.

Frequently asked questions