How to Steam Clams: Quick and Easy Steamed Clams Recipe

Always buy fresh clams from a trustworthy fishmonger or seafood counter. Here are a few types of clams you’re most likely to find at your seafood counter:

• Hard-shell clams: Hard-shell clam varieties, like littleneck clams and cherrystones, are the most popular for dishes, like clam pie and linguine alle vongole, that require a perfect, bite-sized portion of clam.
• Manila clams: Mild, sweet manila clams are among the most cultivated clams globally, recognizable by their indigo-streaked shells. Pair these clams with a salty, cured protein, like pancetta, bacon, or chorizo.
• Quahogs: These large East Coast “chowder clams” are the meatiest clams you’ll find at a seafood counter. Quahogs—pronounced ko-hogs— are best for soups, stews, and chowders but are a bit too large to enjoy on the half-shell or in pasta.
• Soft-shell clams: Soft-shell clams, like razor clams or steamer clams, feature a flexible, thin shell and are either steamed or fried before consumption. Enjoy steamer clams by gripping the protruding siphons and separating the meat from the shell.

Like fellow bivalve mussels, clams require a good scrub before steaming to remove any remaining grains of sand. For safe consumption, clams must be alive before you cook or consume them. To determine if they’re alive, place the clams in a bowl of water: If they float, they’re dead and not safe to consume.

• Rinse: Place clams in a colander, and rinse them with cold water. Use a stiff scrubbing brush over the entire surface of each clam.
• Soak in fresh water: Place the scrubbed clams in a large bowl of cold, salted water. Let it sit for twenty minutes. The water will become murky as the clam expels any bits of sand left inside its shell.
• Scoop out the shells: Any bits of dirt and debris will sink to the bottom of the bowl during soaking. To drain the clams, lift them out by hand or with a slotted spoon or strainer to avoid coating the outside of the shells.

To store fresh clams before consumption, unbag and arrange them in a single layer on a sheet tray or plate so they can breathe. Cover the clams with a damp towel, and store them in the refrigerator until cooking time. Aim to cook and consume clams on the day of purchase, but you can chill them overnight if necessary.