Steamed Clams
Clams are a popular type of bivalve mollusk found in both saltwater and freshwater environments across the world. Known for their tender, slightly sweet meat and briny flavor, clams have been enjoyed as a seafood staple for centuries in many cultures. They come in various sizes and species, including littlenecks, cherrystones, and razor clams, each offering a slightly different texture and taste. Clams are versatile in the kitchen and can be steamed, baked, fried, grilled, or added to soups, chowders, and pasta dishes. On cookpad, countless food recipes feature clams in both classic and innovative styles, perfect for the Home Cook worldwide. Their natural juiciness and flavor make them an ideal ingredient in food recipes that highlight fresh seafood and coastal cuisine.
Nutritionally, clams are rich in protein, low in fat, and an excellent source of vitamins and minerals, especially vitamin B12, iron, and omega-3 fatty acids. They support heart health, energy production, and immune function. Cooking clams properly ensures a tender texture and flavorful meat, making them a favorite for both casual and gourmet meals. Below is a classic recipe for Steamed Clams in White Wine and Garlic, which showcases their natural briny flavor complemented by aromatic herbs and a light broth.
Steamed Clams in White Wine and Garlic Recipe
Ingredients:
- 2 pounds fresh clams, scrubbed and cleaned
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 1 cup dry white wine
- 1 cup chicken or vegetable broth
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Lemon wedges, for serving
- Crusty bread, for dipping
Instructions:
- Clean the Clams:
Rinse clams under cold water and scrub shells with a brush. Discard any clams that are cracked or open and do not close when tapped. - Sauté Aromatics:
Heat olive oil in a large pot over medium heat. Add garlic, shallots, and red pepper flakes (if using). Cook for 2-3 minutes until fragrant and translucent. - Cook Clams:
Add white wine and broth, bring to a simmer. Add clams, cover with a lid, and cook for 5-7 minutes, shaking the pot occasionally, until clams open. Discard any unopened clams. - Finish and Serve:
Stir in fresh parsley, season with salt and pepper. Serve immediately with lemon wedges and crusty bread for soaking up the flavorful broth.
FAQs About Clams
Q: How do I know if clams are fresh?
A: Fresh clams should smell like the ocean, have tightly closed shells or close
when tapped, and be free of cracks.
Q: Can clams be eaten raw?
A: Some clams can be eaten raw if fresh and properly handled, but many prefer
cooking to ensure safety.
Q: How should clams be stored before
cooking?
A: Keep clams refrigerated in a breathable container covered with a damp cloth;
avoid airtight containers or submerging in water.
Q: What’s the best way to clean clams?
A: Soak clams in salted water for 20-30 minutes to help expel sand, then scrub
the shells before cooking.
Q: Can clams be frozen?
A: Clams can be frozen but are best cooked first; freezing raw clams may change
their texture.
