Clams, like all members of the mollusk family, must be prepared for consumption while they are still alive. You can buy or collect live clams and store them for up to seven days in the refrigerator in a container with a lid that has an air hole in it. Keep clams in the original sea water to ensure survival -- tap water will suffocate clams. Steam the clams when you are ready to cook the live shellfish. Once cooked, you can shuck them and eat them raw or use in other seafood dishes.
Step 1
Carefully examine each clam, and ensure that the shells are tightly closed. Discard any clams that are cracked or have opened. Rinse the remaining clams in the sink to remove any dirt or debris from the clam shells.
Step 2
Place water in the steamer pot just below the steamer basket. You don't want to immerse the clams in the boiling water.
Step 3
Set the steamer pot on the stove top to "high" heat. Bring the water to a rolling boil.
Step 4
Place the clams in the steaming basket. Steam for 12 to 18 minutes, or until the clam shells open.
Step 5
Carefully remove the clams from the basket, and serve.
Tips and Warnings
- Plan on 1 to 2 lb. of clams per person with approximately 12 clams per lb. Clams are traditionally served with melted garlic butter for dipping.
- Do not overcook clams or they will become tough and rubbery.
Things You'll Need
- Steaming pot
- Water
- Stove top
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