Want to try cooking Clams? Try my “beer steamers” – so easy to do.
I know a lot of my friends are intimidated by the thought of cooking clams. It’s true that you have to be a little careful with them, but in all honesty, they’re actually one of the easiest things to cook and the reward is high. Clams are really fabulous as appetizers or as part of the main course.
Clams are harvested from all sorts of locales – each type has its own distinctive characteristic and flavor. They grow in both fresh and salt water, and range in all types of shapes and sizes. Clams are a terrific source of lean protein with just a 3-ounce serving providing 22 grams of protein and only 126 calories with less than 2 grams of total fat. Served fresh, clams are also nutritious – tons of Vitamin A, B and C not to mention iron and magnesium.
Nothing surpasses (for simplicity and ease) steaming clams with a good bottle of beer. I love to serve up a whole pot of “beer steamers” for my guests- serve it with grilled corn on the cob and of course a great salad.
Buy your clams fresh at your local market. In California, we usually get a type called Manila clams – they’re smaller and very sweet. They are also the ones that won’t have any sand in them so you don’t have to worry about the grit. If you buy a different type of clam ask your fish monger how to clean out the sand before cooking. Buy clams the day you need them if at all possible. But, you can also buy clams online. Keep live clams on ice in your refrigerator for one but never more than two days. When you’re ready to cook your clams, sort them for freshness and wash the shells thoroughly in cool water. You don’t have to scrub hard, you just want to get rid of the bits of sand and sea life that you don’t want in the cooking pot!
Now, how about that recipe?
- Sort the clams for freshness. Throw away any that are even partially open or are cracked or missing pieces of shell.
- Pour enough beer (a full-flavored beer like a stout) to cover the bottom of a large fry pan or kettle that has a tight-fitting lid. Preferably a glass lid.
- Turn on the heat and bring beer to a boil.
- Add the cleaned clams to the pan/kettle. Remember that you’re steaming clams, so make sure that none of them are fully submerged in the beer.
- Close the lid and bring back up to a boil. If you have Manila clams, cook for 3 minutes or just until they begin to open; 5 minutes if your clams are a larger variety. Be careful not to overcook as they will become very chewy.
- Watch your pan/kettle closely during the cooking – a glass lid helps with this part – because you want to take them off the heat as soon as they start to open. Also, note that during the steaming process, clams will release their own water as they cook so be sure that your pan is large enough to accommodate any extra liquid. You don’t want that water to overflow and create a big mess.
- Remove the pan/kettle and place the steamed (and opened) clams in a bowl. They’re ready to serve!
While it is true that clams are easy enough to cook, there are some very important rules that that you need to know:
Rule 1: Cook only clams that have shells that are tightly closed. Don’t cook clams that have broken or cracked shells – and never, never, ever cook ones that look or smell dead. You want your clams as fresh as the market can deliver.
Rule 2: Watch your clams closely during the steaming. The smaller Manila clams will cook within about 3 minutes of cooking: they open up and that’s when they’re done! Larger clams may need more time, up to 5 minutes of steaming. Once they start to open be sure to remove the pan from the heat.
Rule 3: Discard any clams that do not open up with the rest of them. Cooking longer will not “make” them open – you don’t want to eat them if they don’t open with the group….Trust me.
Once you get over your hesitation and steam your own clams, here’s Rule 4: Have plenty of lemons and melted butter on hand for eating! Enjoy!!!