Clams are a type of shellfish divided to two groups based on their shells. Soft-shell clams have brittle shells that are easily broken, while hard-shell clams have a hard shell that is almost impossible to open when the clam is alive without a sturdy knife and good technique. Cook clams with their shells on or cut the meat out and cook without the shell. Sautee or steam clams with shell on or remove meat, chop and add to soups, stews and chowders.
Steamed Clams
Step 1
Rinse soft-shell clams in cold water until no sand falls to the bottom of the bowl. Change the water frequently during the rinsing. Rinse hard-shell clams with water and scrub the shell if dirty. Soft-shell clams are slightly open when alive and typically contain sand and thus need to be cleaned well before eating. Hard-shell clams are closed and do not contain sand.
Step 2
Place the clams in a large saucepan with 1 to 2 inches of water. Cover the pot and cook at high heat for five to 10 minutes or until all shells have fully opened.
Step 3
Remove the clams with a slotted spoon to a serving platter. Season with salt and black pepper. Serve with melted butter. Optionally serve with herb-garlic oil made with 2 tbsp. of olive oil, 2 tbsp. chopped fresh herbs and 1 tsp. of minced garlic. Season the oil with salt and black pepper.
Sauteed Clams
Step 1
Rinse soft-shell clams in several changes of cold water until no sand falls to the bottom of the bowl or sink. Rinse hard-shell clams with water and scrub the shell if dirty.
Step 2
Combine 2 tbsp. of olive oil, 1 tbsp. of minced garlic and one small, minced chili pepper in a large skillet. Cook, stirring over medium heat for five minutes.
Step 3
Add around 3 lbs. of clams to the skillet and increase heat to high. Cook for a minute. If using more clams, adjust the amount of olive oil, garlic and other ingredients.
Step 4
Add 1 cup of white wine or shrimp stock or a combination of each. Cover the skillet and cook, shaking the skillet occasionally, until all clams have fully opened. Optionally add a can of whole, peeled tomatoes and/or fresh herbs to flavor the broth.
Step 5
Season broth with salt and black pepper and serve.
Clam Soup
Step 1
Rinse soft-shell clams in several changes of cold water until no sand falls to the bottom of the bowl or sink. Rinse hard-shell clams with water and scrub the shell if dirty.
Step 2
Open the clams and remove the meat. If using soft-shell clams, cut the shell open with a knife and remove the meat from the shell. If using hard-shell clams, use a sturdy knife and pry open the the clam from opposite side to the hinge. Move the knife along the shell to cut it open. Do not to slice the meat in half while doing this. Cut the meat form the shell. Optionally, stem the clams until they open. Let cool and remove the meat.
Step 3
Chop the clam meat into 1/3- to 1/2-inch pieces and add to a soup, chowder or stew when the soup is almost done. Cook raw clams for five to 10 minutes in the soup or chowder. Simmer steamed clams for two to three minutes in the soup or chowder.
Tips and Warnings
- Soft-shell clams, such as steamer clams, are ideally rinsed from sand by soaking in salty water from two hours to overnight. However, if you do not have time to do this, rinsing with water in a bowl until no sand falls to the bottom is a adequate and fast way to clean soft-shell clams.
Things You'll Need
- Bowl
- Saucepan, large
- Slotted spoon
- Salt
- Black pepper
- Melted butter
- 2 tbsp. olive oil
- 1 tbsp. minced garlic
- Chili pepper
- Large skillet
- 1 cup of white wine or shrimp stock
- Sturdy knife
References
- "Joy of Cooking"; Irma S. Rombauer, et al.; 1997
- What's Cooking America: Steamer Clams - Steamed Clams
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