How to Prepare Steamer Clams

Steamer clams must purge the salt from their system before you can cook and eat them.

Steamer clams, collected from sandy beaches, must be cleaned of sand before you can cook them. Otherwise, your clams will be filled with grit when you try to eat them. You can't just wash the sand out of the clams, however; the clams must purge the sand out of their bodies themselves. This process takes about 2 hours, so make sure to start preparing your clams well in advance of the time you want to cook and serve them.

Things You'll Need

• Coarse salt (not iodized)
• Fresh water
• Steamer clams
• Cornmeal

Instructions

1. Combine the coarse salt with as much water as you'll need to cover your clams. Add 1 tbsp. salt to every 2 qts. fresh water you use.

2. Pour the salt water over the clams.

3. Sprinkle several tablespoons of cornmeal over the clams. The clams will siphon in the cornmeal, which will act as an irritant that causes them to expel the cornmeal and sand.

4. Remove the clams from the water and place them in your cooking vessel after they have soaked for about 2 hours.

Tips & Warnings

• If you don't have cornmeal, you can also use a few tablespoons of flour or white vinegar, which will also irritate the clams and cause them to spit out any sand.

Resources

• Steamer clam recipe from What's Cooking America.