Cooking clams. You can cook clams in many ways, such as steaming, grilling, boiling and baking. No matter which cooking method you choose, we have cooking times and temperatures for you! Translation in French: palourdes.
How do I cook clams?
- Preparing clams
- Cooking clams in a pot (in water)
- Steaming clams
- Cooking clams on a grill
- Cooking clams in an oven (baked)
What to pair clams with?
Clams go well with boiled potatoes, or pasta (think linguine with clams where clams are cooked in white wine and garlic, served over linguine). Clam chowder is another great recipe with clams.
In supermarkets, you can typically find clams either live or frozen. Live clams are typically sold in mesh bags or plastic containers and should be kept refrigerated until you’re ready to use them.
To prepare clams, give them a quick rinse under cold running water and discard any clams with cracked, open or damaged shells.
Frozen clams are often shucked and sold in bags, and they can be kept in the freezer until you’re ready to thaw and use them.
Cook clams in pot
Cooking clams in a pot. Boiling clams is a popular cooking method, especially if you’re making a seafood stew or chowder. To boil clams:
1. Add the clams to a pot of boiling water
2. Cook for 3-5 minutes, or until they open.
Steaming is the most common way to cook clams.
1. Add the clams to a pot with a small amount of liquid (such as wine, beer, or broth) and cover the pot
2. Let the clams steam until they open. This usually takes 5-10 minutes, depending on the size of the clams.
Cooking clams on a grill. Grilling clams can give them a smoky flavor. To grill clams:
1. Place the clams directly on a hot grill grate
2. Cook them until they open, usually 5-7 minutes.
Cooking clams in an oven. Baked clams are a classic appetizer that are often served with breadcrumbs and butter. To bake clams:
1. Shuck the clams and arrange them on a baking sheet.
2. Top each clam with breadcrumbs, butter, and any other seasonings you like
3. Bake at 350°F (180°C) for 10-12 minutes.
Clams belong to the family of bivalve mollusks, which means they have two hinged shells that protect their soft inner body. Clams come in many sizes, from tiny littleneck clams to larger quahogs, and they can be found all over the world.