Seafood steamers use an upper pot that has holes in the bottom, and a tight-fitting lid, placed on top of a bottom pan that holds the liquids. Some steamers use an interior basket that holds the clams above the liquid. Many recipes suggest steaming clams by placing them in directly in about an inch of steaming liquid in a large kettle; however, you can fashion a seafood steamer that raises the clams above the liquid.
Step 1
Place 2 lbs. of live clams in a bowl, colander or the sink. If you tap the open shell of a live clam, the shell will close. Discard clams that are not alive. You may choose hard-shell clams or soft-shell clams. A pound of clams includes 12 to 15 clams. Provide about 1 to 2 lbs. of clams for each person dining.
Step 2
Clean the clams one hour before you plan to serve them. Use a vegetable brush and a small amount of coarse salt to scrub the clams under cold water. Rinse the clams to make sure they are free of sand. Soak soft-shell clams in salt-water for two to three hours, and then rinse in cold water, since they do not close their shells completely like hard-shell clams.
Step 3
Place a large kettle or pot on the stove burner. You will need a colander or a metal rack to turn the pot into a clam steamer. Any metal cooking basket or strainer that fits a large pot appropriately can be used to make a steamer
Step 4
Add about 1 inch of liquid to the pot along with your preferred seasonings. Use only water or add other ingredients, such as melted unsalted butter, sautéed onion, garlic, white wine or pepper flakes. You may also pour all of the ingredients, including spices such as basil and parsley, on top of the clams.
Step 5
Set a metal colander in the pot that fits well enough to rest on the rim of the pot. You may also use a metal rack that fits in the bottom of the pot and raises the clams above the liquid.
Step 6
Bring the liquid to a boil, reduce the heat and add the clams to the metal colander or stack them lightly on the rack. Avoid stacking too many clams since this could prevent the clams from opening.
Step 7
Steam the clams over a low heat for five to 10 minutes or until they open. Discard steamed clams that do not open.
Step 8
Remove the clams from the pot using tongs or a slotted spoon and place them on a serving dish. Handle soft-shell clams gently to avoid causing them to slip from the shells.
Tips and Warnings
- Strain the remaining liquid, or broth, through cheesecloth. Some people drink the liquid or use it for dunking the clams or breads.
Things You'll Need
- 2 lb. clams
- Kettle or large pot with lid
- Colander or metal cooking rack
- Coarse salt
- Vegetable brush
- Tongs or slotted spoon
- Water
- Butter
- Serving dish
Member Comments