Garlic Butter Clams Recipe - Super Easy Clam Recipe (2024)

FAQs

Do you boil water before adding clams? ›

Pour one to two inches of water into a large pot and add the clams. Cover the pot and bring the water to a boil. Let the clams cook in the steam from the boiling water for approximately 5-10 minutes, or until the steamer clam shells are wide open (may be longer.)

Steam the clams.

Cover and let cook over medium heat until they open up (This will take anywhere from 7 to 10 minutes). Clams will let you know when they're ready; their shells will simply open. Watch for that and do not overcook them or they're turn too chewy and rubbery.

As with littleneck or Manila clams, a prolonged cooking time will lead to rubbery and tough razor clams. If you're pan-frying or deep-frying, cook them at very high heat, and make sure they're in and out of the pan in under a minute.

Bring the liquid to a boil over high heat. Cover the pot and reduce the heat to medium low so that it continues to simmer and produce steam. Cook until the clams open, about 5 to 10 minutes, but certainly no more than 15 minutes.

To boil clams, place them in a large pot of salted water and bring to a boil. If you're wondering how long to boil clams, we've got you covered. Boil for 5-10 minutes or until the shells open. Serve with melted butter or a dipping sauce.

The importance of soaking clams

The line is clearly drawn in the sand. AllRecipes says you do want to soak your clams. The outlet suggests soaking clams in fresh water for 20 minutes to help the clam filter out any sand or whatever is in the clam's digestive system.

For freshwater, submerge the clams in a bowl of cool water. It is fine to use tap water. Let the clams soak for 20 minutes to an hour. The clams will purge any salt, sand, or other grit naturally during this time.

Soak your clams for 20 minutes in fresh water just before cooking. As the clams breathe they filter water. When the fresh water is filtered, the clam pushes salt water and sand out of their shells. After 20 minutes, the clams will have cleaned themselves of much of the salt and sand they have collected.

How to tell when they're cooked? The shells will open wide. Cooking time depends on the size of the shellfish and can be anywhere from 4 to 10 minutes. After cooking: shells should be open, toss those that aren't in the garbage.

To purge clams, they must be submerged in a saltwater solution of 1/3 cup salt mixed with 1 gallon water for 30 minutes, after which the water should be changed. This should be repeated two or three times. Alternatively, the clams can be left in a large amount of water overnight.

What do you put in the water when steaming clams? ›

Steaming Clams

Add one to two inches of water or your favorite beer (this adds bite) in a large steamer or pot and add clams. Bring to a boil over high heat. Reduce heat to low and cover tightly. Steam clams for 3 to 5 minutes, until their shells open.

Some folks like to cut off the dark tip of the siphon (neck). To eat raw, take a sharp knife and cut the clam right down the middle of the two shells. You will then have meat on both sides. Take your knife and shuck the meat just like you would an oyster, then slurp it down!

Rinse clams well with fresh water after purging. Storing littlenecks, butters, co*ckles and horse clams: Once purged, steamers clams can be wrapped in a damp dishcloth and stored in the refrigerator until cooking.

Here's the truth: When you eat a clam, you eat the whole animal— all the soft tissue. The good parts and the parts you don't want to think or talk about because those parts gross you out.

Soak the clams: In an 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup salt; add clams. Soak for 15 minutes. As they soak, the clams will filter out sand and much of the salt from their systems. The sand will sink to the bottom of the pan.