How do you steam clams?

Question

I have about 10 clams I want to steam and add to pasta and whte clam sauce any tips?

Answer 1

Introduction
A brine soak helps clams rid themselves of sand and grit before they're cooked. Many clam fans believe the best dipping sauce for steamed clams is the cooking juices, some melted butter and fresh lemon. Makes three to four servings.
Instructions
Difficulty: Easy
Steps
1. OneSoak the clams for 15 minutes in a brine solution of 1/3 c. salt to 1 gal. cold water. Repeat with fresh brine for another 15 minutes.
2. TwoScrub clams under cold running water, using a stiff brush.
3. ThreePlace ½ inch water in a kettle or pot with a cover. Place clams on a rack over the water (not in it). Bring the water to a boil.
4. FourSteam clams in the covered pot for 5 to 10 minutes, until their shells open. Remove each clam as its shell opens and serve immediately.
Tips & Warnings:
Serve steamed clams with small bowls of melted butter for dipping. Or make garlic butter with 1 to 3 cloves fresh garlic, minced, per quarter pound of butter.
Discard any clams that were not closed when you started cooking, or which did not open after steaming for 5 to 10 minutes.

Easy White Clam Sauce
Serve this easy white clam sauce over hot cooked spaghetti.
INGREDIENTS:
2 tablespoons olive oil
2 tablespoons fresh chopped parsley
1 large clove garlic, minced
1/2 cup chopped onion
1/2 teaspoon salt
dash pepper
1 can (about 10 ounces) minced clams, undrained
8 ounces spaghetti, cooked and drained
PREPARATION:
Heat oil in a heavy skillet; add parsley, garlic and onion. Sauté for 4 to 5 minutes. Add salt, pepper, and minced clams with liquid. Simmer for 5 minutes. Serve on hot cooked spaghetti.
Recipe for white clam sauce serves 4.

White Clam Sauce
Makes 4 servings.
3 to 4 dozen littlenecks
2 Tbsp. butter
2 Tbsp. olive oil
1 small onion, finely chopped
3 cloves garlic, minced
½ cup dry white wine
Salt and pepper
½ cup chopped fresh parsley

Steam clams in ¼ cup water in a 4-5 qt. pot. Remove clams as they open. Strain steaming liquid through several thicknesses of dampened cheesecloth, reserve liquid. Discard any unopened clams. Remove remaining clams from shells and set aside.

Melt butter in olive oil in wide frying pan over medium heat, add onion, cook stirring often until soft. Mix in garlic, wine and clam liquid. Bring to boil, boil until almost all liquid has evaporated. Return to medium heat, add clams and any juices. Heat through, season with salt and pepper, stir in parsley. Serve immediately over pasta.

Answer 2

Mmmm....

I hope they are smallish clams, as the larger ones have a rather strong flavor and are better suited to stews and chowders...

To steam your little beauties, make a poaching liquid of leeks or onion (finely chopped), a bit of white wine, garlic (if you like garlic), some butter (2TBS for your order should be enough, and some parsley, reserving a bit for garnish.

Bring this to a good simmer and plonk your carefully washed clams in! They will open quite quickly, so don't go off anywhere, and overcooked clams take on the consistency of bicycle innertube in a heartbeat!.

When done, scoop them out into a bowl, add a bit of cream to your poaching liquid, and/ voila! Spoon this over your pasta.

Note: There will ALWAYS be a bit of grit in the bottom of your pan. This is just "the clammy way". Don't dump the pan over the pasta or you'll get a bit of sand in your teeth.

Not 'good eats'.

Best wishes!

Answer 3

The rule of thumb for steaming any seafood is not to get it into the water so be sure that the water in your steamer is ot too high to boil up onto the food you are cooking. Crustations change from gray to pink when they are done. Clams will take around 10 minutes (depending on size of clam) and will open when they are done. Do not eat any that do not open. Some people put spices and butter into the water of the steamer so that they flavor will enhance the steam. That is personal preference. Also, for freshness purposes, keep them in the refridgerator until you are ready to cook them. The shelf life for seafood deteriorates quickly.

Answer 4

yeah just fill your pan with only alittle bit of water the keep a cover on then after that take them out and serve... sounds yummy by the way good luck:)

Answer 5

boil water