Cooking clams indoors is not only quick and easy, but it allows you to have a taste of summer year round. Steaming them or cooking them in a saute pan keeps them as healthy as possible. In fact, 12 clams contain roughly 100 calories, with only 15 calories from fat, and they are also rich in Omega-3 fatty acids, as well as iron and potassium.
Steamed Clams
Step 1
Prepare a solution of water, salt and cornmeal in a large bowl. Use the ratio of 1/3 cup of salt and 1 cup of cornmeal for each gallon of water. Submerge the clams in the liquid and allow them to soak for 3 to 4 hours. Steamer clams are soft-shelled clams that live buried in the sands of tidal flats. Soaking them in this solution removes much of the sand and grit inside of them.
Step 2
Remove the clams from the saltwater. Rinse them under cold, running water and scrub them thoroughly with a stiff-bristled brush.
Step 3
Fill a large pot with liquid to a depth of 1 inch. You can use water, clam juice, white wine or a combination of liquids. Turn the heat to medium-high.
Step 4
Insert a steamer basket into the pot, ensuring that it does not touch the liquid. Place the clams in the steamer basket and cover the pot tightly. Cook for 5 to 10 minutes after the water comes to a boil and the steam reaches the lid of the pot.
Step 5
Remove the lid and remove any clams with open shells. Replace lid and continue to cook for a few additional minutes, checking the pot each minute and removing any additional opened clams. After 15 minutes, discard any clams with unopened shells.
Step 6
Serve the clams in the shells with cups of the steaming liquid and melted butter. Dip the clams in the steaming liquid to remove any residual sand, and then in the butter for flavor.
Sauteed Clams
Step 1
Rinse the clams under cold, running water. Scrub them thoroughly with a scrub brush to remove any sand or grit. Set the clams aside.
Step 2
Melt 2 tablespoons butter in a large saute pan over medium heat. Add the onions and garlic, season to taste with salt and pepper and saute for 3 to 4 minutes, or until the onion becomes translucent.
Step 3
Add 1 to 2 cups of dry white wine to the pan along with pieces of fresh lemon. Raise the heat to medium high, add the clams to the pan and cover the pan with a tight-fitting lid.
Step 4
Cook the clams for 5 to 10 minutes, removing the clams from the pan as they open their shells. If there are still clams left in the pot with unopened shells after 15 minutes, discard them.
Step 5
Strain the broth to remove any solids. Place the clams in a serving bowl or individual bowls and pour some of the broth over the clams. Serve with a side of melted butter.
Tips and Warnings
- Experiment with the liquids and seasonings you use to cook the clams. Try a little soy sauce and fresh ginger for an Asian flair, or add some dill or fennel for a brighter flavor. Add some canned tomatoes and crushed red pepper after removing the clams, and serve them with the sauce over a bed of pasta. Turn your simple clam course into a New England clambake. Layer some cut-up red potatoes, ears of fresh corn cut into three or four pieces and shrimp in the steamer basket, and cook for 15 to 20 minutes, or until the potatoes are soft.
- Some types of shellfish deteriorate rapidly after death. The Food and Drug Administration recommends that you inspect your clams before cooking and discard any with cracked or broken shells. Do a tap test to ensure the clams are still alive. For hard shell clams, such as Little Neck or Cherrystones, tap on any open shells and discard those that do not close. For soft shell steamer clams, tapping on the clam's neck or siphon should make it withdraw back into the shell.
Things You'll Need
- Steamed Clams:
- Large bowl
- Kosher or sea salt
- Cornmeal
- Steamer clams, also known as Ipswich, belly or longneck clams
- Scrub brush
- Large pot with tight-fitting lid
- Steamer basket
- Steaming liquid
- Melted butter
- Sauteed Clams:
- Littleneck or cherrystone clams
- Scrub brush
- Large saute pan with tight-fitting lid
- Olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, crushed
- Kosher or sea salt
- Coarsely ground black pepper
- White wine
- Unsalted butter
- Lemon, cut into quarters
Member Comments