Bar clams -- also called sea clams or Atlantic surf clams -- are the quintessential seashell you may see when walking along the Atlantic coastal beaches. Larger than littleneck or cherry clams, bar clams can grow to weigh hundreds of pounds. These clams are tasty when eaten raw, but can be cooked by steaming, grilling or frying. Use a small fork to extract the meat inside and eat as-is, or top pasta or rice with cooked clams. Serve with a chilled glass of white wine for a delicious summer meal.
Steamed Clams
Step 1
Pour a few inches of water to boil in a large pot.
Step 2
Place a steamer basket in the pot. It should not touch the water.
Step 3
Add the clams, and cover the pot with a lid. Steam the clams for three to five minutes or until most of the clam shells are opened.
Step 4
Remove the opened clams, and give the unopened clams another three to five minutes to open. Discard any shells that have not opened after 10 minutes of steaming.
Pan Frying
Step 1
Slide the tip of a sharp knife into the clam's opening. Use pressure and leverage to pry open the closed shell.
Step 2
Remove the morsels of clam with your fingers.
Step 3
Melt the butter or olive oil in a frying pan set on a medium heat.
Step 4
Fry the morsels of clam for two to three minutes. Clams toughen up very quickly and only need to be sauteed briefly.
Grilling
Step 1
Place unopened clams on the grill rack, and position the rack 4 to 6 inches from the coals or flame.
Step 2
Grill the clams for four minutes, turning once after four minutes.
Step 3
Grill for an additional four to six minutes or until most of the clams have opened. Remove the opened clams, and allow another four minutes for the rest of the clams to open. Discard any unopened clams.
Tips and Warnings
- Scrub the clams with a sturdy brush and rise well before cooking to remove any dirt, sand or debris.
- Consuming raw or undercooked seafood can result in a food-borne illness. Raw clams should not smell fishy or foul. Discard any clams that have an unpleasant odor.
Things You'll Need
- Large pot
- Steamer basket
- 2 tbsp. butter
- Frying pan
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