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Steamed Clams
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You know how we feel
about clams – there are Little Necks and
then all the rest. Little Necks are a sweet,
versatile clam that can be served raw on
the half shell, used in chowder or sautéed
with sauces in a favorite pasta dish. For
us, just give us a big, hot pile steamed
with lots of juice and butter.
Steamers Preparing & Handling
Because the shells are soft, you are bound
to find a small number of clams broken.
Shells may open or gape naturally: this
does not necessarily mean the product is
spoiled or dead. The siphon or neck, of
a soft-shell clam will constrict when touched.
A gentle tap on the shell will usually cause
the clam to close. If a clam does not respond
to a tap on its shell, or if the shell is
broken, it should be discarded.
Plan to cook your steamers soon after they
arrive. If you’re having them air shipped,
have them arrive the day you are cooking
them. Like lobster, they can be kept alive
for a while but don’t you really want them
fresh?
To store live clams, refrigerate (34-45
F) in a shallow bowl and cover with a clean
damp (Not soaking wet) cloth.
DO NOT suffocate clams by
sealing them in a plastic bag or air-tight
container.
DO NOT put them directly on
ice or let them sit in water.
Cooking
Just as the name implies, most people steam
their clams. And just like making chowder,
cooks have created a number of variations
on the theme. You’ll need a big pot or steamer
pot for cooking (check our home page for
links).
The trick to a perfect steamed clam is to
not overcook them because they get a bit
rubbery.
Add water to the pot and bring to a hard
boil. If you don’t have a steamer insert,
you might find a small rack to keep the
clams above the water. Don’t put so much
water in that you are drowning the clams,
just steaming them. When the water is hot,
you can add other ingredients you might
want to try. We suggest a bottle of Sam
Adams Boston Larger. You might want to try
vodka or vermouth or seasonings like tarragon.
Bring the water back to a hard boil and
add the clams. If you opt to add things
to the water, you may want to buy some plain
clam juice for dunking as the seasoned water/juice
might be a bit strong.
Cook the clams is simple. Cover the pot
and wait. It will take 5-10 minutes, depending
on the size of the pot and amount of clams,
to cook them correctly. The clams are cooked
once you see the shells opened.
DO NOT eat any clam or muscle
that doesn’t open when steamed.
Sand is just a part of being a clam, and
it’s part of being a clam eater. There are
some suggestions for purging the sand prior
to cooking but we don’t subscribe to any
of them. Just steam them up and give your
diners some juice for dunking. It adds some
flavor and helps rinse the sand off. Have
lots of melted butter and lemon on hand.
And don’t get yourself between a hungry
clam fan and a pile of steamers. It can
be dangerous.
Allow 1 pound of steamers per person as
an appetizer or 2 pounds per person as a
main course. |
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