How to cook clams

Information for clams in our free cooking ingredients collection.

Clams

Clams are double-hinged mollusks that fall into two broad categories, hard shell and soft shell. The parts eaten are the muscles clams use to close their shells, although the siphon (the valve used to intake water) and the foot (which nudges this creature along on the ocean’s floor) are also edible. Clams generally are chewy and have a mild, even sweet, flavor. Taste and characteristics vary by the type of clam and its size. All are a lean seafood choice and an excellent source of vitamin B12 and iron.

The quahog (pronounced CO-hog) is a hard-shell species from the East Coast and is the largest of Eastern clams (1 1/2 to 6 inches across). Quahog is also a family name for hard-shell clams that can include cherrystones (less than 3 inches) and littlenecks (2 to 2 1/2 inches). Also popular in the East are soft-shell clams called steamers. As the name indicates, they are great for steaming. On the West Coast, softshell Pacific geoducks (pronounced GOOey-ducks) weigh between 2 and 4 pounds, although they can be 3 feet long and up to 5 pounds. They have an enormous siphon that extends from the shell; this is often sliced for sushi because it is also quite sweet.

As with all filter feeders, clams sometimes ingest toxic levels of planktonic microorganisms during a condition called red tide and also can become contaminated from pollution.

When buying hard-shell clams such as the littleneck or cherrystone (other varieties include chowder, pismo, or butter clams), make sure the shells are tightly closed. If a shell is slightly open, tap it lightly. If it does not snap shut, the clam is dead and should be discarded. The shells should be whole, not broken or cracked. To test a soft-shell clam, such as geoducks or steamers (another popular variety is razor clams), lightly touch the neck; if it moves, it is alive.

Store live clams in an open container covered with a moist cloth for up to 2 days in the refrigerator. Shucked clams should be plump and the liquor (liquid) surrounding them clear. Store shucked clams in their liquor in the refrigerator for up to 3 days and in the freezer for up to 3 months. If there is not enough liquor to cover the shucked clams, make your own by dissolving 1/2 teaspoon salt in 1 cup water.

How to cook clams

Get rid of sand by soaking live clams in cold, salted water (use 1/3 cup salt per gallon water) for an hour. Sand also can be removed by covering the clams with water, then sprinkling liberally with cornmeal and letting stand for about 3 hours. Any clams that are floating after these two methods should be discarded.

Live clams should be well scrubbed under cold, running water. Clams are much easier to open if they are put into the freezer in a single layer for 30 to 45 minutes. A quicker method for relaxing clams so that they are easier to open is to drop a few at a time into boiling water. Retrieve with a slotted spoon after 15 seconds and open. Clams also can be microwaved until they open.

Serving suggestions

Clams should be cooked at low heat to prevent toughening. Clams cooked in their shells are done just when their shells open. Soft-shell clams are best for this method. Use only fresh or frozen clams for soups and stews, because the texture of canned clams is too soft for long-cooking dishes. Clams are often added to soups and stews. A famous dish in which they are featured is clam chowder. When adding clams to this type of dish, do so at the last minute so they do not lose their texture. Clams are also excellent additions to dips, salads, and quiches.

• Crab
• Lobster
• Mussels
• Octopus
• Oysters
• Scallops
• Shrimp
• Legumes
• Alfalfa
• Broad beans (fava beans)
• Chickpeas (garbanzo beans)
• Common beans

• Halibut
• Perch
• Striped bass
• Catfish
• Swordfish
• Tuna
• Mackerel
• Salmon
• Smelt
• Trout
• Shellfish
• Abalone

Pagination   [1]   [2]   [3]   [4]   [5]   [6]   [7]

Cooking ingredients  •  cooking-ingredients.com © 2008

Sitemap  •   Privacy policy  •   Contact