Perfectly steamed clams are always on our dining table. In fact, to my husband, eating steamed clams in our house is better than enjoying them in any fancy restaurant.
Total Time: 10 Minutes
Inactive Prep Time: 4-6 Hours
Cook Time: 20 Minutes
The recipe, along with these instructions, is to show you how to steam clams on the stove top. If your grill has a burner next to it, you can apply the same method, too.
There are many, many ways of cleaning clams. You can easily find a method by surfing through the internet. Do they all work? I don't know. But I do know the way my mom taught me. It works every time, and it has never failed.
Typically, you can store the clams in the fridge for about 2 days after buying them from the supermarket, if you decide not to cook them right away. Put a wet paper towel on top of the clams and store them at the back of the fridge. This will keep them fresh.
When it comes to clams, mussels, and shellfish of a similar kind, cleaning them thoroughly is the major step to serve a great dish. Getting this step right is the key to success.
Here are the elements you need to clean clams:
Most of the time, the outside of the clams is relatively clean from the store. The probability for you to come across a batch with a lot of mud/sand on the outside is very, very rare. If I have to put it in number, I would say less than 0.1%.
Throughout my life of cooking, I did come across a batch of very, very dirty and muddy clams that even the staff in the seafood department thought was weird.
If you happen to have a very dirty batch, how are you going to clean the clams?
Just rinsing them with water is not enough. I used a toothbrush to brush the clams one by one on all sides in a circular motion under running tap water. The only time I had to do it for 50 clams took me 30 minutes.
As I said, it was a very rare situation. The typical cleaning process is very low maintenance. The most it requires from you is patience. So, here are the steps:
If you are planning to serve this perfectly steamed clams at a cookout, you may be interested in this book, Competition BBQ Secrets 300 (degree) Hot & Fast . This book was written by a nine-time-BBQ-competition-champion author. I always love to look for great tips when it comes to food. This is the kind of book that I love to dive into.
Being a "bug magnet" (yes, that's what my hubby called me), I don't grill too much outside, except I have to. If you are interested in all different cooking methods, especially grilling, this is a great book. It goes hand in hand with all the tips I share here with you.
You will learn everything about BBQ inside and out. It is more than just a recipe book. It surely is a great read for cooking outdoors.
50 Littleneck Clams
1-inch deep water
1/2 stick melted butter
Don't dump the clam juice away. This is the best part.
What I love the most about the steamed clams is the natural clam juice. You will get about 4 cups of juice for 50 clams. I always save it to make Shrimp Corn Chowder, one pot linguine with clams and white wine or One Pot Linguine with Red Clam Sauce
It is way, way much better than the store-bought clam juice.
We usually serve the clams with corn on the cob. Start cooking the corn when you start cooking the clams. They will be ready about the same time.
A steamer is a MUST of this recipe
Stock pot like this size is perfect for steaming 50 clams. I found that pot comes with steamer doesn't work well in this recipe. You are much better off to buy them separately.
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