Clams are healthy: a single 3-oz. serving provides significant amounts of a number of essential vitamins and minerals, including potassium, calcium, iron, phosphorus, vitamin A and selenium. What's even better is that steaming clams is one of the simplest and quickest ways to enjoy these mollusks at home. While there are a wide range of clam types -- from littlenecks to quahogs to razor clams --, cookbook author and former "New York Times" food columnist Mark Bittman recommends soft-shell clams, also known as steamers, as the best choice if you're preparing steamed clams.
Step 1
Place the clams in a colander or sieve and rinse under cold running water until the water runs clear and there is no visible sand at the bottom of the sink. Soak the clams for two hours in a large bowl filled with 1 gallon of cold water mixed with 1/3 cup coarse kosher salt and 3 cups of cornmeal. Rinse the clams again and scrub with a vegetable brush.
Step 2
Combine the onion, parsley and water or wine in the bottom of the pot, add the clams, turn the heat to high and cover. Allow the clams to steam for five to 10 minutes, shaking the pot every minute, until the majority of the clams have opened.
Step 3
Remove the clams with the slotted spoon and place them in a large serving bowl. Line the sieve or colander with two layers of paper towels, strain and reserve the accumulated broth from the cooking pot. Season the broth with salt and pepper and discard the parsley, onions and garlic.
Step 4
Serve the clams immediately with the broth and melted butter for dipping.
Tips and Warnings
- Besides the broth and melted butter, you can serve the clams with any spicy sauce you desire, such as mojo or cocktail sauce. Try altering the flavor of your steamed clams by substituting stock or beer for the liquid and adding different herbs and spices for seasoning. If you're pressed for time, you can skip soaking the clams. Simply rinse them as well as possible and continue with the recipe. To store soft-shell clams for several days, put them in a bowl in the refrigerator. Don't store them in water or in a sealed container, or they will die.
- Do not cook soft-shell clams that don't close when tapped, and do not eat any clams that, after cooking, have not opened.
Things You'll Need
- 4 to 6 lbs. of soft-shell clams
- Colander or sieve
- Large bowl
- 1 gallon cold water
- 1/3 cup coarse kosher salt
- 1 cup cornmeal
- Vegetable brush
- Large, deep pot with a tight-fitting cover
- 1/2 medium onion cut into large chunks
- 2 cloves garlic lightly smashed
- 2 sprigs fresh parsley
- 1 cup water or white wine
- Large slotted spoon
- Serving bowl
- Sieve
- Paper towels
- Salt
- Pepper
- 2 sticks of butter, melted
References
- "How to Cook Everything: Simple Recipes for Great Food"; Mark Bittman; 1998
- Whats Cooking America: Steamer Clams - Steamed Clams
- Yankeemagazine.com: Steamed Clams
- "Joy of Cooking"; Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker; 1997
- "The America's Test Kitchen Family Cookbook"; The Editors at America's Test Kitchen; 2006
- Personal Health Zone: Clams Nutrition Information
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