Cleaning clams properly is essential for a grit-free and enjoyable seafood experience, whether you’re baking, steaming, or grilling. This step-by-step guide will equip you with expert techniques to ensure every bite of your clams is delightful.
Steamed clams are a beloved seafood choice for many, and I have honed my clam-cleaning skills over the years to avoid the unpleasant surprise of gritty bites. While the cleaning process may take longer than cooking—sometimes up to an hour—it’s a crucial investment of time for the best flavor and texture. In contrast, cooking clams typically takes less than 10 minutes.
Once you master the cleaning technique, you’ll unlock a variety of delicious clam recipes and enjoy this versatile ingredient to its fullest.
Why It’s Important to Clean Clams
Clams naturally filter sand and saltwater through their systems as they breathe.
This process leads to an accumulation of sand, salt, and other debris within their shells.
If you harvest clams from the beach, it’s essential to clean them to remove these impurities. But what about clams purchased from the seafood counter at the market?
While clams from stores may appear ready to cook, and some packaging might even say “cleaned,” the truth is that they haven’t fully purged their systems of sand, grit, and debris.
Even when labeled as clean, clams continuously release waste, dirt, and saltwater while they are alive.
Therefore, it’s crucial to clean store-bought clams as well to avoid unpleasant surprises when cooking.
Biting into a piece of grit while enjoying fresh clams can ruin an otherwise delicious meal, which is why it’s worth the extra effort to properly clean clams at home.
When to Clean Clams
Ideally, clams should be cleaned as soon as you get home, whether you’ve purchased them from the market or collected them yourself at the beach.
Refrigeration can slow down their natural filtration process, so the sooner you start, the more effective the cleaning will be.
This cleaning method works for a variety of hard-shell clams and other bivalves, including razor clams, cherrystone clams, and steamers.
Different Methods for Cleaning Clams
Several methods exist for cleaning clams, all of which can effectively remove sand and grit. In the U.S., a popular method involves feeding clams cornmeal to help them purge impurities.
However, in Japan, the most common technique is soaking clams in saltwater, which mimics their natural environment and encourages them to expel any sand or debris.
Though it may seem intimidating at first, cleaning clams using the saltwater method is simple and requires minimal expertise. Here’s how to do it using the Japanese technique.
What You’ll Need
– Salt: Use a generous amount to make the saltwater concentration close to seawater, which is about 3% salt.
– Cold water
– A flat tray or large bowl
– A wire rack, sieve, or strainer
– Aluminum foil
– A firm brush for scrubbing
Types of Clams for Cooking
When it comes to cooking with clams, several varieties stand out, each with unique flavors and characteristics:
1. Littleneck Clams: These small clams are known for their sweet and tender taste, making them a popular choice for various dishes.
2. Manila Clams: Slightly larger than littleneck clams, Manila clams have a longer, oval shape. They possess a mild and sweet flavor, which makes them excellent for steaming, especially when paired with tomatoes.
3. Steamers (Soft Shell Clams): Recognized by their thin and fragile shells, steamers are commonly found in New England cuisine. They are typically steamed and served with melted butter for dipping. Their meat is chewier than that of other clams, offering a sweet and briny flavor.
4. Razor Clams: These clams are long and thin, resembling a razor blade. Razor clams have a delicate and sweet flavor, making them a delightful addition to many seafood dishes.
What to Look for When Buying Clams
When purchasing clams, whether from a seafood market or a grocery store, consider the following tips to ensure freshness:
– Smell: Fresh clams should smell briny and reminiscent of the ocean, without any fishy odor.
– Storage: Ensure that the clams are kept cold on ice and not submerged in melted water.
– Shell Integrity: Check for broken shells or cracks, which can indicate spoilage.
– Freshness Inquiry: Ask the fishmonger how long the clams have been in the store; ideally, they should be less than two days old.
– Packing Method: When the clams are packed, they should be placed on ice in a mesh bag or an open container to allow them to breathe.
Bringing Fresh Clams Home
Upon arriving home, immediately remove the clams from their bag and place them in a large bowl filled with ice. Store them in the refrigerator until you’re ready to clean and cook them.
Keeping Clams Fresh
While it’s best to cook clams on the same day they are purchased, fresh clams can last for an additional day. To maintain their freshness:
– Keep the clams on ice in the refrigerator.
– Monitor the ice level, replacing melted ice with fresh to ensure they remain cold.
Cleaning Clams
Soaking the Clams
About an hour before cooking, prepare to purge and clean the clams:
1. Prepare Salted Water: Fill a large bowl with ice-cold water and add 1-2 tablespoons of kosher salt. This saltwater solution helps the clams expel sand and debris.
2. Soak: Allow the clams to soak in the salted water for 30-40 minutes.
Washing and Scrubbing
At the 30-minute mark, begin scrubbing the clams:
– Use a soft-bristled brush to remove any debris or small shells from the clams’ surfaces.
– This step may take some time, but it is crucial to prevent biting into grit during cooking.
Removing Clams from Water
Once the clams are thoroughly soaked:
1. Transfer: Have a clean bowl ready to place the cleaned clams into as you remove them from the salted water.
2. Inspect: After soaking, you will notice the sand and grit that the clams have purged. If you suspect more sand is present, consider soaking them again for a short period.
