How to cook clams

Imagine you’re hosting a seaside dinner party and want to impress your guests with a dish that highlights the sweet, briny flavor of fresh clams. Perhaps you’ve recently discovered a local seafood market and found some beautiful, live clams that are begging to be prepared. You stand in your kitchen, feeling excited yet a bit unsure about how to cook them perfectly, so you ask yourself, “How do I cook clams?” Whether you’re aiming for a classic clam chowder or a simple steamed preparation, you want to ensure that these shellfish are both delicious and safe to eat.

To cook clams, clean them thoroughly, then steam them in a pot with a tight lid over medium heat for about 5-10 minutes until they open. Discard any that remain closed.

Cooking clams is an enjoyable and simple process, provided you start with fresh, live clams. First, begin by rinsing them under cold water to remove any sand or grit. Soak them in a bowl of fresh water for about 20 minutes; this allows them to purge any remaining sand. Next, drain and rinse the clams again. For steaming, place them in a large pot with a lid and add a small amount of water, broth, or wine to enhance their flavor–usually about an inch or so of liquid. Heat the pot over medium-high heat. Once the liquid comes to a simmer, cover the pot tightly and let the clams steam for about 5-10 minutes. You’ll know they’re done when the shells have opened up; any clams that remain closed should be discarded as they are likely dead and unsafe to eat. Serve them immediately with melted butter, garlic, or a splash of lemon for a delightful treat! Enjoy your clams as a standalone dish or toss them with pasta or rice for a satisfying meal.